yum. Gluten Free Magazine May 2015 by yum. Gluten Free

MAY 2015

THE FRESH ISSUE

LUKE HINES | EATING OUT | 30 + GLUTEN-FREE RECIPES | LATEST PRODUCTS

CONTENTS {

YUM. GLUTEN FREE MAGAZINE – FRESH ISSUE

Add these goodies to your shopping list this month

Oh what a delight

PRODUCTS

TABLE TALK

What’s new, what’s fab, what’s made us shout ‘hooray’ this month – it’s all here

LUKE HINES

Luke is Loving Life

CLE-ANN STAMPOLIDIS

Bursting with fresh flavours

HEALTHY READING MATERIAL

Gluten-Free bookworms unite!

JOSH SPARKES

Thriving on fresh flavours

BUSINESS PROFILE

HRVST ST – Fresh pressed juice in a jar

STEPHANIE PAPILLO

LEE HOLMES

Into the wild and raw beauty

AMY CHATWIN

It’s a fresh new day

LISA MCINERNEY

Surrender to sweet or citrus

CASEY-LEE LYONS

So fresh, so good

SARAH BRITTON

Nature’s delicate little details

DOVETAIL ON OVEREND

Bringing speciality coffee to the suburbs

}

CHERYL O’SHEA

My morning pleasures

STEPH LOWE

Green up your lifestyle

CORRY ALTCLASS & NICOLE AMDUR

Sweet and spice, how nice

Crunchy & Tangy No Added Preservatives Gluten Free

  

Perfect with Pulled Pork & Beef Add to Vietnamese Bahn Mi Add to salads, sandwiches, burgers, or tacos

www.fehlbergsfinefoods.com.au

MAY CONTRIBUTORS {

SET THE TABLE AND MEET OUR YUM. MAGAZINE RECIPE EXPERTS

STEPH LOWE The Natural Nutritionist Steph Lowe is a leading Australian Sports Nutritionist specialising in gluten-free and refined sugar-free food, fuelling and real food education. www.thenaturalnutritionist.com.au

CLE-ANN STAMPOLIDIS Cle-ann Food & Lifestyle A recipe developer, stylist and multi-talented foodie immersed in Melbourne’s rich food culture. Cle-ann’s simple love of preparing and sharing food is reflective of her eponymous food and lifestyle blog. www.cle-ann.com

MARGIE BROADHEAD Made by Margie Margie is a freelance private chef and food blogger based in London. Made by Margie is full of delicious and nutritious recipes, so come and visit for foodie inspiration. www.madebymargie.co.uk

SARAH BRITTON My New Roots Copenhagen-based Sarah, shares the edible, whole food inspirations from her playtime in the kitchen. The recipes and ideas you’ll find revolve around her plant-based way of eating, and through her simple and delicious dishes, you too will discover a whole new world of flavour and nourishment. www.mynewroots.org CORRY ALTCLASS & NICOLE AMDUR The Good Cake Co. Corry, Nicole and Darryn simply wanted people with the top four food allergies to be able to eat good cakes, like the rest of us. Their new cookbook Let Them Eat Good Cake is available from their website. www.thegoodcakeco.com.au AMY CHATWIN Throughly Nourished Life Amy started Thoroughly Nourished Life as a way to celebrate and share the way she nourishes herself every day. She makes glutenfree, vegetarian fare and strives to share a balance of healthy and decadent food on her blog. www.thoroughlynourishedlife.com

}

LISA MCINERNEY Mummy Made it Lisa is a mum and chiropractor with a passion for healthy, creative baking. Her website features healthier versions of your favourite desserts and treats using gluten-free, paleo-friendly and natural ingredients. www.mummymade.it

CASEY-LEE LYONS Live Love Nourish A qualified nutritionist, naturopath and director of Live Love Nourish, an online health and wellness website specialising in nutritionally-designed recipes and programs. www.livelovenourish.com.au

LEE HOLMES Super Charged Food Lee Holmes is an award-winning blogger and number one selling author of five books: Supercharged Food, Eat Yourself Beautiful, Supercharged Food for Kids, Eat Clean Green and Vegetarian, and Heal Your Gut. www.superchargedfood.com

STEPHANIE PAPILLO Friendly Little Kitchen Every great memory of mine is connected in some way or another to food and the way it brings people together – cooking, eating and sharing food with loved ones. Stephanie shares her love for food through her blog and friendly recipes. www.friendlylittlekitchen.com

CHERYL O’SHEA The Krooked Spoon Cheryl’s passion is in creating beautiful, edible gluten-free (and sometimes allergy-free) food. She loves writing about it and styling it and hopes readers enjoy it as much as she does. www.thekrookedspoon.com

CONNECT THE DOTS {

HOW TO READ YUM. MAGAZINE

}

yum. | the healthy chef

You’ll notice throughout this magazine we’ve featured coloured dots within recipes that let you know how allergy-friendly that particular recipe is. While we’ve done our best to bring you the most accurate information, please note that you should always check the ingredient lists of all recipes (and products) before using them, in accordance to your allergies.

green pea fritters {

IngredIents

2 tablespoons fresh chopped parsley 2 organic/free range eggs zest of 1 lemon 150g (5¼ oz) good quality ricotta 1 ½ tablespoons coconut flour (see notes) Pinch of sea salt and pepper

{ reMeMBer } It’s important to cook them over a low, gentle heat on each side until golden and cooked through. serve with a squeeze of lemon and enjoy. You can also accompany with leafy greens or steamed vegetables and drizzle with cold pressed olive oil and lemon.

smash the green peas roughly either by hand or by using a blender or food processor. Make sure to keep it chunky as this is not a puree. Combine the smashed peas into a bowl with parsley, egg, lemon zest and coconut flour. the coconut flour will thicken the mix and allow it to hold its shape when cooking. season with salt and pepper and taste to check.

+ Makes 6 + { nOtes } Coconut flour is available from most health food stores. It can also be replaced with other gluten-free flours such as almond meal or brown rice flour. Quantities of almond meal or rice flour will need to be doubled – just enough so that the fritter will hold its shape when cooked.

Add the ricotta last, smashing it through the pea fritter batter – make sure to leave nice chunky bits of ricotta through the mix. Heat a pan over a low heat with a little olive oil. Cook spoonfuls of pea fritter mixture - as much as you would pikelets or small pancakes. You should get about six green pea fritters.

gluten free

GLUTEN FREE

}

300g (10½ oz) green peas (if using frozen, make sure to defrost first)

DAIRY FREE

VEGAN

For dairy-free fritters – omit the ricotta all together.

SOY free

Sugar free

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

SHOP GLUTEN FREE WITH CONFIDENCE {

FROM COELIAC AUSTRALIA – WWW.COELIAC.ORG.AU

}

The Crossed Grain Logo (pictured below right) helps you shop gluten free with confidence, as products with this logo on the packaging have been developed to make gluten-free choices quicker, easier and safer. All products using this logo have been reviewed and approved by Coeliac Australia as part of their endorsement program, and are suitable for a gluten-free diet. Coeliac Australia asks that you support these manufacturers by purchasing products carrying this logo whenever possible. This will help maintain the range and variety of products available from these manufacturers and encourage them to continue to supply gluten-free options for those with Coeliac Disease or other conditions requiring a glutenfree diet. Products that use this logo are: • Tested to have gluten levels <20ppm (considered suitable as per the Codex standard for gluten). Should the logo be used in combination with a gluten-free claim, the product must measure to have no detectable gluten as per the FSANZ guidelines for gluten free. • Subject to lab testing every 12 months and random annual audits. • Independently approved. • Supporting those following a gluten-free diet.

PUBLISHER Jumpin Publishing Pty Ltd MANAGING EDITOR Bianca Shugg CREATIVE DIREC TOR Vanessa Russell www.raspberrycreative.com.au NATIONAL SALES MANAGER Olivia Jackson SUB-EDITOR Nicole Navarro facebook.com/holaprcommunications FEATURE WRITER Michelle Dryburgh CONTACT US: FACEBOOK yumglutenfree INSTRAGRAM yum.glutenfreemagazine TWITTER yum_gluten_free GENERAL ENQUIRES info@yumglutenfree.com.au CONTRIBUTE products and images contribute@yumglutenfree.com.au ADVERTISING advertise@yumglutenfree.com.au EDITORIAL editorial@yumglutenfree.com.au MAG SUBSCRIPTIONS www.yumglutenfree.com.au Cover shot courtesy Luke Hines, Trainer and Clean Living Cook Photographer: Steve Brown from Clean Living Fast Food

What does fresh mean to you? Fresh to me means seasonal, farmers’ markets, organic, homemade, homegrown and/or direct from the farm. I grew up in country Victoria and my dad has always be involved in horticulture and the distribution of fruit and vegetables, so this term was very natural and normal to me from an early age. Growing up, my mum made everything, and anything else came from our back yard. We were 99% vegetarians and 100% hippies, not that I even noticed back then. When I was 10 we moved to Queensland, where I would discover that this concept and way of life was not as “normal” as I thought. I was introduced to a world of convenience food. A world that at first won me over. Until my body fought back. Now I value my upbringing and the respect of paddock to plate. So if you’re looking to make a change I would simply suggest purchasing your fresh fruits and vegetables according to their seasons. Makes a huge difference in the “freshness” of the produce.

Bianca Shugg Publisher/Editor

MAGAZINE NOW AVAILABLE HERE!

NEXT ISSUE - 03 JUNE 2015 - WINTER

Disclaimers and Limitation of Liability The content of yum. gluten free magazine, including the information, names, images, pictures, logos and icons regarding or relating to www.yumglutenfree.com.au or its products and services (or to third party products and services), is provided “AS IS” and on an “IS AVAILABLE” basis without any representations or any kind of warranty made (whether express or implied by law) to the extent permitted by law, including the implied warranties of satisfactory quality, fitness for a particular purpose, non-infringement, compatibility, security and accuracy. These terms shall be governed by and interpreted in accordance with the laws of Australia. If you are a consumer, then you may have rights to bring court proceedings in the courts of the country in which you are domiciled. Otherwise, to the fullest extent permitted by law, you and we shall bring all court proceedings in the courts of Australia. Copyright Notice The written and visual contents of this magazine are protected by copyright. You may not reproduce our content online or in print without first obtaining written permission. yum. magazine content cannot be reprinted without obtaining author permission and notifying the magazine. The unique combination of images, colours, sizes, typography, and positioning – “the design” of this magazine is copyright by yum. magazine and may not be reproduced. Images cannot be reproduced outside this magazine, except by the photographer or stylist who created them. The CSS, XHTML, and JavaScript used to design this magazine is considered part of the design of the magazine that is copyrighted.

28 DAYS 100% GLUTEN FREE LIVING PROGRAM PROGRAM STARTS - 01 JUNE 2015

$29 WEEK 1: What is Gluten? WEEK 2: Making your environment gluten-free. WEEK 3: Gluten Free Substitutes WEEK 4: Learn the basics of gluten-free cooking.

$1 from each program sold goes directly to Coeliac Queensland.

YUM. | COELIAC QUEENSLAND

MCCAFE TRIALLING GLUTEN FREE { C O E L I A C Q U E E N S L A N D P U T S T H R E E MC CAFES T O T H E G L U T E N - F R E E T E S T }

Eating out with confidence is a constant battle for those with coeliac disease.

and training that has been implemented at these stores as part of the Gluten Free Accreditation.

Great news, Coeliac Australia’s Gluten Free Accreditation Program is currently being trialled in the McCafé of three McDonald’s stores in the Hunter Region, New South Wales: Rutherford, Singleton and Greta.

If you own or work in a restaurant, café or catering business, contact Cathy at accreditation@coeliac.org.au to find out how you can be involved in establishing the ‘gold standard’ for providing credible gluten-free options.

The extensive Coeliac Australia Accredited gluten-free menu is available all day in the McCafés only. McDonald’s Australia Limited is currently reviewing the trial.

Here are some frequently asked questions following the recent McCafé accreditation: Can I buy a gluten-free Big Mac?

The gluten-free menu has received rave reviews from those with coeliac disease and from the wider gluten-free community. The Coeliac Australia Gluten Free Accreditation Program works on three main principles: Sourcing: Ensuring all raw ingredients are gluten free. Segregation: Ensuring that the gluten-free ingredients are always kept separate from the gluten-containing products, including when they are delivered, stored, prepared and served to the customer. Being conscious at all times to avoid any risk of cross-contamination exposure. Service: Ensuring that all staff are trained on gluten-free food handling and are aware of coeliac disease. Communication is vital during all stages of the gluten-free meal preparation and service. Denise McKeough, franchisee of the participating McDonald’s Restaurants has expressed her delight in how members have embraced the gluten-free trial. “Our staff have an understanding of what coeliac disease is and why people living with coeliac disease ask the questions they do. Staff feel a sense of pride in knowing that our gluten-free menu is truly gluten free and suitable for someone with coeliac disease. We have invested a lot of time and resources in our training and procedures and are very proud of being able to offer credible gluten-free menu items that are not only affordable but taste delicious.” These three Hunter Region stores have been subjected to a comprehensive in-store audit to confirm that they are following the Coeliac Australia gluten-free guidelines. Coeliac Australia also sent a mystery shopper into the three stores to purchase everything off the menu and then had those items independently tested. All test results reported ‘nil detectable gluten’. These results validate the processes

At this stage, the trial is confined to the McCafé area of the McDonald’s Restaurant in the three Hunter Region stores in NSW. The McCafé area is operated by senior staff and has greater capacity to mitigate the risk of cross-contamination. A dedicated gluten-free preparation area has been introduced to the McCafé Restaurants participating in the trial. Only items listed on the gluten-free menu in the participating stores have been accredited by Coeliac Australia. Why did Coeliac Australia choose to partner with McCafé in the trial? McDonald’s has an enviable reputation in the areas of staff training, strict procedures, quality control and safety. Their products are affordable, family friendly and are accessible to most Australians. McDonald’s is an ideal partner for Coeliac Australia in a gluten-free trial of this kind, as we endeavour to increase the availability of safe and affordable gluten-free food to the gluten-free community. Excerpts kindly reproduced from The Australian Coeliac member magazine. For information about membership of your state Coeliac Association, please call 1300 458 836. www.qld.coeliac.org.au

Glen Harriss Executive Officer

YUM. | TABLE TALK

TALK OF THE TABLE {

W H A T ’ S N E W , W H A T ’ S F A B , W H A T ’ S M A D E U S S H O U T ‘ H O O R AY ’ THIS MONTH – IT’S ALL HERE

}

Pictured above left, Freshness Fine Food’s new gluten-free seed, nut and fruit bar; Buderim Ginger’s three new flavours with 60% less sugar; THR1VE’s new store at Macquarie Centre in Sydney.

THE BIRD BAR – GLUTEN FREE Chock full of seeds, nuts, and dried fruit, this gluten-free snack is a tasty and wholesome treat for all. Full of fibre and naturally sweetened with agave syrup, this bar contains no added sugar or glucose and is, of course, free from all preservatives and additives. www.freshness.com.au

BUDERIM GINGER Buderim Ginger has three new flavours, which are now available for purchase. They include: Reduced Sugar Ginger Beer, which has 60% less sugar than the average Ginger Beer; Ginger Beer & Pear, which is gluten free; and Ginger Beer and Guarana. www.buderimginger.com

THR1VE – NEW STORE THR1VE is officially open at Sydney’s Macquarie Centre. Experience a gluten-free breakfast, lunch or dinner of REAL food with NO added sugar. THR1VE is based on evidence-based protocols proven to achieve the greatest possible body recomposition, with the highest potential for long-term compliance, in the shortest possible time. Our objective is to simplify incredibly effective diet, supplementation and exercise regimes to the

point of being universally accessible, affordable and automatic. www.thr1ve.me

BLEND AND LOVE Is to nourish and invigorate every mind, every body, and every soul, one treat at a time. “BLEND” – They blend only the finest ingredients of the highest quality, to produce a collection of RAW nutritious treats that are Vegan, Gluten Free, Dairy Free and, Refined ‘Cane’ Sugar Free. “LOVE” – They believe that nothing is worth eating if it hasn’t been created with love. It is important to Blendlove that customers are completely aware of what is in the food, and what customers are putting into their bodies. They pride themselves on producing the MOST nourishing desserts on the Gold Coast. Blendlove whips up their desserts with the finest ingredients, leaving customers satisfied after every single bite! They cater to almost any dietary requirement. There are so many customers out there with food intolerances, cultural beliefs, or just those who like to be conscious of what they put into their bodies.

YUM. | TABLE TALK

EAT STREET

SMITHS ORGANIC MARKET, NSW 146 Queen Street Woollahra An organic fruit & veg shop with much more, including cold-press juices and fresh salads. www.smithsorganicmarkets.com

Pictured above, everything from Blendlove’s Gold Coast kitchen is raw, fresh and tasty.

Blendlove’s desserts are all Gluten Free, Vegan, Dairy Free, and Refined ‘Cane’ Sugar Free. They also offer Fructose-Free and Nut-Free options. Just ask them! www.blendlove.com

NOBLE SPIRITS FAIR Gin is made from Fairtrade and Organic Certified botanicals grown with no additives, chemicals, pesticides or preservatives.

THE MARKET SHED ON HOLLAND, SA 1 Holland Street, Adelaide facebook.com/The-Market-Shed-on-Holland

FAIR has partnered with a co-op of farmers in Central Asia, who produce the organic and ethical botanicals. FAIR also sources local organic ingredients in the Cognac region of France. The botanicals include juniper berries, cardamom, coriander, calamus roots and Grains of Paradise. With production based in France, these botanicals are macerated for seven days before being distilled just once in a unique and hand-made alambic copper still – the Stupfler (prounouced ‘stuffler’). This still is considered one of the most prestigious in the world. FAIR Gin is soft and delicate on the palate. It then moves to a fresh, strong juniper flavour with an exquisite balance of deliciously fragrant spices. www.noblespirits.com.au

YOUR ORGANIC MARKET We sell certified organic and holistic products direct from local cottage producers and small manufacturers. www.yourorganicmarkets.com.au

YUM. | LUKE HINES

LUKE IS LOVING LIFE { AND HE’S INSPIRING THOUSANDS TO LIVE LIFE A N D LOV E I T T O O } Words Michelle Dryburgh

He’s the blonde-haired, blue-eyed nice guy of the healthy eating scene. Shooting to stardom as a contestant on My Kitchen Rules, he’s gone from Bondi PT to trainer to the stars, guiding the likes of Angela Jolie with a personalised fitness regime. Most recently he’s paired up with celebrity chef and paleo icon Pete Evans, taking the real food message to the masses on The Paleo Way tour. Even with a social media following in the tens of thousands and four cookbooks under his belt along with fellow MKR contestant and friend Scott Gooding, Luke Hines is still a down-to-earth, humble, modern day gentleman. “Being published is one of the biggest highlights,” he explains. “Going through an airport or Myer or David Jones and seeing our book on the shelf, it never gets old. I still pinch myself when that happens.” Trainer Luke is funny too, leaving the crowd in stitches during The Paleo Way tour with his on-stage antics. And he’s probably the only personal trainer you’ll ever hear telling people not to work out. All jokes aside, Luke admits exercise is only part of the equation when it comes to achieving a healthy body, and proper nutrition and adequate rest needs to be given priority. “Over-training or training a tired body releases the stress hormone cortisol, which can undo all of your hard work,” he says. “So if it comes down to finishing a shift and deciding between a healthy meal and a good night’s sleep or pushing yourself at the gym, you’re better off going home. You’ll wake up refreshed and in a better position to make smart choices.” Becoming a personal trainer was written in the stars for Luke, who’s had an interest in fitness and clean eating for as long as he can remember. These days he’s better known for his nutritional advice and simple, paleo recipes in the Clean Living cookbook series, but he admits his food philosophy has changed over the years.

YUM. | LUKE HINES

“I always believed I was eating healthy, following advice in fitness blogs and magazines on how to bulk up and get ripped, believing I needed whole grains, low-fat dairy and yoghurt, that kind of thing,” Luke notes. “But I realised I was tired, I was bloated and I didn’t feel that great, I wasn’t achieving the results I wanted to achieve.” When Luke eliminated grains, dairy and processed sugar from his diet, he noticed almost immediate results. “I was scared I was going to waste away and have no energy, but I felt better than ever before. “Once you have a healthy gut system and you’re absorbing maximum nutrients, you feel so much better. Looking back I’m really glad I made the change, it’s the best thing I’ve ever done.” Luke radiates positive energy and a genuine passion for helping others achieve a healthy, happy lifestyle. His message is simple, and his advice on balancing maximum nutrition with the right amount of work, rest and play is irrefutable. Any negative media surrounding the paleo way of eating is like water off a duck’s back. He’d rather focus his energy on doing good, like working with Scott on their next cookbook. “The next book is all about celebrations and seasons, so the foods we have at our favourite celebratory times of the year, we’re giving them a clean, gluten-free, paleo spin.” Luke is also working on a new YouTube channel, providing free watchand-learn recipe tutorials, while continuing to work alongside Pete Evans on The Paleo Way online program and writing for Men’s Health Magazine. “Having that opportunity has been really positive because a lot of fitness magazines push supplements and certain styles of training, there’s not a lot of the holistic lifestyle message,” he says. “It’s great being able to show guys they can look good and feel great eating real food.”

“

Don’t be silenced by anyone else around you. Whether you’re gluten free or coeliac or paleo, everyone’s an expert and haters are gonna hate, just let them be. Don’t let them deter you from achieving what you want to achieve. Be empowered knowing your choices decide where your future goes.

”

“We get a lot of feedback on The Paleo Way program from people who are going well for a week or two, then they have a birthday or work function and have sugar or grains and feel terrible. More often than not, these people tend to punish themselves and s et up a vicious cycle. You have to break that cycle to get on the path to success.” Luke admits meeting hundreds of those success stories in person during The Paleo Way tour brought tears to his eyes. In the brief moments it took to sign a book, they shared stories of lifechanging transformations, reaffirming Luke’s own devotion to this way of life. “It was incredible seeing the passion in these people’s eyes,” Luke says.

For those looking to incorporate more fresh food into their diet, Luke suggests a one-week challenge of eating nothing from a packet. “It’s a really good test for people and you don’t need to worry about checking labels for gluten or sugar, if you’re just eating real food you know you’re on the right track,” he says.

“Whether they lost weight and gained confidence or they’re better able to manage an illness they’ve been dealing with for so long and their quality of life is increasing, simply making better food choices has brought so much happiness to so many lives.” Luke encourages everyone to find their happy place with food.

“It gets people away from the aisles of the supermarket, focusing instead on fresh vegetables, fruit, poultry, seafood and meat. When people realise it’s achievable, one week turns into two, which turns into four, and you’re on your way.” In the event of falling off the wagon, Luke urges people to remember no one is perfect, smile and get back on track, taking every opportunity to do the right thing by their body.

“Don’t be silenced by anyone else around you. Whether you’re gluten free or coeliac or paleo, everyone’s an expert and haters are gonna hate, just let them be. Don’t let them deter you from achieving what you want to achieve. Be empowered knowing your choices decide where your future goes.” www.trainerluke.com

YUM. | LUKE HINES

PRAWN & PORK PAD THAI {

INGREDIENTS

}

2 tbsp coconut oil 3 eggs (organic or biodynamic if possible), whisked 300g pork mince 400g green medium king prawns, peeled, deveined 2 spring onions, thinly sliced diagonally 2 limes, zest finely grated, juiced 1/4 cup Sweet Chilli Sauce (Recipe in Lukeâ&#x20AC;&#x2122;s Clean Living Fast Food Cookbook) 1/4 cup chopped fresh chives 1 cup fresh coriander leaves 4 carrots, peeled into long thin ribbons 1/2 cup raw macadamias, roasted, chopped

Heat half of the coconut oil in a wok over a high heat. Add the egg. Stir-fry for 1 minute or until cooked but not golden. Transfer the egg to a heatproof bowl.

Add the spring onion, lime zest and juice, sweet chilli sauce, chives, coriander leaves and carrot. Toss gently to combine, then transfer to a serving platter. Scatter over the cooked egg and macadamias, and serve.

Heat the remaining oil in the same wok over a high heat and add the pork. Stir-fry, breaking up any lumps with the back of a spoon, for10 minutes or until cooked and golden. Add the prawns and stir-fry for another 2 minutes or until just cooked. Remove the wok from the heat.

+ Serves 4 +

GLUTEN FREE

DAIRY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

GINGER SYRUP {

INGREDIENTS

}

100g piece fresh ginger, peeled, coarsely grated 3/4 cup maple syrup chilled mineral water, to serve

Place the ginger and maple syrup in a saucepan with 2 cups water over a medium heat. Bring to a simmer, stirring, then reduce the heat to medium-low and simmer for 5 minutes or until reduced by one-third. Strain the mixture into a heat-proof jug or directly into a sterilised bottle and discard the solids. Set aside to cool completely. Pour up to 2 tablespoons of the ginger syrup over ice cubes in tall serving glasses. Top with chilled mineral water and serve. + Makes 1 1/3 cups +

GLUTEN FREE

DAIRY FREE

EGG FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

IMMUNITY-BOOSTING FRUIT SMOOTHIE {

INGREDIENTS

}

4 kiwi fruit, peeled, chopped 125g blueberries, frozen 1 papaya, peeled, seeded, chopped 250g strawberries, hulled 1 lime, peeled, white pith removed, chopped 4 oranges, peeled, white pith removed, chopped Place all the ingredients in a blender and blend until the mixture is smooth. Pour into four chilled glasses and serve. + Serves 4 +

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

KINGFISH QUINOA SUSHI {

INGREDIENTS

}

4 nori sheets, halved 1 cup cooked quinoa 200g thinly sliced sashimi kingfish 1 Lebanese cucumber, julienne 1 large avocado, thinly sliced 4 spring onions, cut into 6cm lengths 1 tablespoon sesame seeds, toasted lime cheeks, to serve QUICK PICKLED ONION 1 small red onion, thinly sliced into rounds 1 tbsp raw apple cider vinegar 2 tsp maple syrup

QUICK PICKLED ONION: Combine the onion, apple cider vinegar and maple syrup in a bowl.

and spring onions.

Stand for 20 minutes, stirring occasionally, or until the onions are very soft.

Roll the nori up tightly to form a small log, then brush the edge with water to seal. Cut in half crosswise. Top with the quick pickled onion and sprinkle with the sesame seeds. Serve with lime cheeks.

SUSHI: Lay the pieces of nori on a clean work surface.

+ Serves 4 +

Place one-quarter of the quinoa along the length of one short end of each nori piece. Top evenly with the kingfish, cucumber, avocado

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

CHICKEN WALDORF OPEN SANDWICH {

INGREDIENTS

}

4 spring onions 1 celery heart 1 large chicken breast fillet 1 lemon, sliced 1/2 cup Macadamia Mayonnaise (see recipe on page 78) 1/3 cup raw walnuts, roasted chopped 8 slices of Paleo Bread, toasted (Recipe in Luke’s Clean Living Fast Food Cookbook) 1 small green apple, very thinly sliced into rounds 30g baby kale leaves

Shred the chicken.

Trim and peel away the outer leaves of the spring onions. Place the trimmings in a small saucepan. Thinly slice the spring onion and place in a bowl.

Add the shredded chicken, macadamia mayonnaise and walnuts to the spring onion mixture in the bowl and stir well to combine.

Trim the ends from the celery heart and add to the pan with the spring onion trimmings. Pick and reserve all the tender pale green leaves from the celery and set aside. Thinly slice the celery and add to the bowl with the sliced spring onion.

Season with sea salt and ground black pepper. Top the toast slices with the apple and baby kale, then the chicken mixture. Serve with the reserved tender celery leaves on top.

Add the chicken and sliced lemon to the pan with the spring onion and celery trimmings.

{ TIP } Don’t throw that chicken poaching liquid away — it’s full of flavour and great used as a homemade stock in other recipes.

Cover with cold water and place over a medium heat. Bring to a simmer for 5 minutes. Remove the pan from the heat and cover. Stand for 5 minutes. Remove the chicken from the broth and cool.

GLUTEN FREE

DAIRY FREE

+ Serves 4 +

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LUKE HINES

PASSIONFRUIT PANNA COTTA {

INGREDIENTS

}

400ml can coconut cream 1 tsp pure vanilla extract 2 tbsp maple syrup 2 tbsp white or black chia seeds 4 passionfruit, seeds and juice scraped

Place the coconut cream, vanilla, maple syrup and chia seeds in a blender. Blend until well combined and smooth, then pour the mixture into eight serving glasses. Chill for 40 minutes or until the panna cottas are softly set. Spoon the passionfruit seeds and juice over the top and serve. + Serves 8 +

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

BURSTING WITH FRESH FLAVOURS Recipes Cle-ann Stampolidis, www.cle-ann.com; Photography Hugh Adams

YUM. | CLE-ANN STAMPOLIDIS

GRILLED SCALLOPS WITH ALMOND, PANCETTA & BROAD BEAN SALAD {

INGREDIENTS

}

ROASTED BEETROOT SALAD WITH GOAT’S CHEESE & WATERCRESS DRESSING {

2 spring onions 2 large handfuls podded broad beans 1/2 cup fresh dill

INGREDIENTS

}

1 bunch baby beetroot 100g goat’s cheese

1 lemon, zested & juiced

olive oil

splash extra virgin olive oil 100g pancetta, rind removed & cut into lardons

salt & freshly cracked pepper

1 clove garlic, sliced

WATERCRESS DRESSING

150g ground almonds

1 bunch watercress

small handful rocket leaves

1 tsp salted capers, rinsed

8 scallops

1/4 cup pistachios

salt and freshly cracked pepper

1 tsp Dijon mustard 1 tsp cider vinegar 1/4 cup extra virgin olive oil

Clean the spring onions, chop and separate white & green part. To double pod the broad beans heat a small pot of boiling water. Add your broad beans and cook for 1 – 2 minutes. Remove from heat, drain, run under cold water. Use your thumb to pop out the bright green bean inside, discard the skin. Set aside. To make the dressing, in a food processor combine white part of spring onion, dill, lemon juice, olive oil and season. Process until combined and set aside. Heat a saucepan on medium, add pancetta and cook until crispy, using a slotted spoon remove pancetta and set aside. In the same pan add your garlic and your remaining spring onions. Cook for 30 seconds. Add ground almonds, stir until toasted and golden. Turn off heat then add lemon zest, broad beans, pancetta, rocket, season and dress with half the dressing – stir to coat. Serve onto a platter or individual plates. Wipe the same pan clean and heat on a high heat. Pat scallops dry with paper towel. Drizzle over a little olive oil and season, coat all sides and pop straight into your hot pan. Cook for 1 minute on each side, pop on top of your salad, drizzle over remaining dressing and serve. + Serves 2 – 4 + Prep: 15 min. Cook: 10 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

Preheat oven to 220 °C. Wash and trim the tops of your beetroot. Place beetroot in a backing tray, drizzle with a little olive oil, and season with salt & pepper. Roast for 20 minutes, or until tender. When beetroot is cool enough to handle, peel the skin, cut in half. With your watercress, rinse, chop off the top half of the watercress, arrange leaves on your serving dish. Place the remaining watercress stems into a food processor along with your capers, pistachios, Dijon mustard, cider vinegar, olive oil and pepper. Pulse until combined and chunky. To assemble, arrange your goat’s cheese and beetroot on top of the watercress leaves, then spoon over your dressing. Enjoy. + Serves 2 – 4 as a side + Prep: 10 min. Cook: 20 min.

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

YUM. | CLE-ANN STAMPOLIDIS

RICE PAPER ROLLS WITH GREEN CHILLI DIPPING SAUCE {

INGREDIENTS

}

PROVISIONS 12 x 16cm round rice paper 100g vermicelli noodles 1 carrot, shredded bunch fresh Vietnamese mint, leaves picked bunch fresh mint, leaves picked handful bean sprouts 1 Lebanese cucumber, thinly sliced handful snow pea sprouts 12 lettuce leaves GREEN CHILLI DIPPING SAUCE 1 garlic clove 1 long green chilli 2 tbsp palm sugar 4 tbsp fish sauce 1 lime, juice & zest 1 tbsp water

Place vermicelli in a bowl and cover with boiling water, stand for 2 â&#x20AC;&#x201C; 3 minutes, drain and rinse under cold water. For the dipping sauce, place garlic, green chilli and palm sugar in a mortar and pestle then pound. Add remaining ingredients, stir until palm sugar is dissolved, pour into serving dish and set aside. Fill a deep dish or large bowl with warm water. Place a clean damp tea towel on your working surface and arrange the filling ingredients in front of you.

GLUTEN FREE

EGG FREE

Soak 1 sheet of rice paper for around 5 seconds and place on your damp tea towel. Start assembling your roll by adding your ingredients on the middle top half of the circle, so they come out of the top a little. Once filled, fold the bottom half of the circle over the bottom of the ingredients, then starting at one end roll it firmly until sealed. Repeat with remaining sheets of rice paper. Arrange on a platter and serve with dipping sauce. + Serves 2 â&#x20AC;&#x201C; 4 + Prep: 30 min.

DAIRY FREE

NUT FREE

YUM. | PRODUCTS

FRESHLY MADE { ADD THESE GOODIES TO YOUR SHOPPING LIST THIS MONTH

}

1. 3.

6. 7.

1. Breville, the Boss, www.breville.com.au 2. Fruit Snack Packs, Fine Fettles, www.finefettle.com.au 3. Quince Jelly, Yarra Valley Gourmet Foods, www.yarravalleygourmetfoods.com.au 4. Spirelli vegetable spiral slicer by Gefu – black, www.biome.com.au 5. EasiYo yogurt maker, www.easiyo.com 6. Thai Flecks, Fine Fettles, www.finefettle.com.au 7. Old Fashioned Lemon Cordial, Yarra Valley Gourmet Foods, www.yarravalleygourmetfoods.com.au 8. Absolute Fruitz freeze dried fruits, Strawberries, www.aussiehealthproducts.com.au 9. “Manny” Market basket with long leather handles, www.themarketbasketco.com.au STOCKISTS

9400 BLENDER

QUALITY YOU CAN TRUST

. quick drinks for busy juice bars . crushes ice in seconds . super smooth green smoothies . creamy milkshakes and thickshakes . simple chopped nuts all the way to nut butters . hot soups made from raw ingredients

. cold icecreams or sorbets . freshly ground coffee . dollops of whipped cream . no tears diceds onions . quick chopped vegetables . homestyle milled grains

. freshly kneaded dough . fiber filled juices . gourmet sauces . creamy milkshakes . delicious dressings . and so much more!

raw mango lassi smoothie recipe from eating vibrantly

OPTIMUM 9400 SPECIFICATION

MOTOR SPEED COOLING FAN GRADE BLADES BLADE QUALITY JUG APPLICATIONS WARRANTY

2, 238 watts 44, 000 rpm iron domestic and commercial 6 blade assembly stainless steel one jug wet/dry bpa free optional 10 years warranty

1 med mango + 1 banana + ½ cup cashews + 3 medjool dates + 3 tsp lemon juice + pinch salt + 1 cup water + 1½ cups ice. Add everything to your optimum 9400 and blend at high speed until smooth and creamy. Add optional nutmeg or cardamom to garnish.

TO ORDER VISIT WWW.FROOTHIE.COM.AU OR CALL 1300 309 900

YUM. | BOOKS

HEALTHY READING MATERIAL { GLUTEN-FREE BOOKWORMS UNITE!

}

SUPERCHARGED FOOD EAT CLEAN, GREEN AND VEGETARIAN

By Lee Holmes This book will inspire you to create meals that are thoroughly delicious and loaded with health-promoting properties to supercharge your health. Wellness warrior Lee Holmes presents over 100 non-boring vegetable dishes that your meat-loving family members will also enjoy. Each recipe features options for veganising your meal, and is accompanied by an icon indicating whether it is wheat-free, gluten-free dairy-free, sugar-free, vegetarian or vegan. An in-depth introduction provides a wealth of supporting information including organic versus conventional vegetables; the low-down on vegetarian diets; top ten super-charged vegetables; and storing, preparing and cooking your vegetables. www.fishpond.com.au

EDITOR’S PICK

HOMEGROWN PALEO COOKBOOK: 100 DELICIOUS, GLUTEN-FREE, FARM-TO-TABLE RECIPES, AND A COMPLETE GUIDE TO GROWING YOUR OWN HEALTHY FOOD

By Diana Rodgers, Andrew Rodgers This unique book is a three-in-one treasure trove: cookbook, growers guide and selection of unplugged living tips. The Homegrown Paleo Cookbook is a must have for anyone looking to have a closer connection to how healthy food is produced. Along with her husband, ‘Farmer Andrew’, nutritional therapist Diana Rodgers teaches you all you need to get started growing your own food, from backyard chickens to tomatoes. With award winning, beautiful rustic photography, witty writing, and practical know-how, you’ll learn how to grow your own food, and how to cook it too! www.fishpond.com.au

THE AUTOIMMUNE SOLUTION: PREVENT AND REVERSE THE FULL SPECTRUM OF INFLAMMATORY SYMPTOMS AND DISEASES

By M D Amy Myers, M.D., Amy M D Myers In The Autoimmune Solution, Dr. Amy Myers, a renowned leader in functional medicine, offers her medically proven approach to prevent and reverse a wide range of inflammatory-related symptoms and diseases, including allergies, obesity, asthma, cardiovascular disease, fibromyalgia, lupus, IBS, chronic headaches, and Hashimoto’s thyroiditis. The Myers Way is built on four pillars: Eliminating toxic foods such as sugar and caffeine, and inflammatory foods like dairy, gluten, and grains, which disrupt our digestive system. Introducing restorative ingredients and supplements, such as quality proteins, healthy fats, and probiotics, to repair the gut. Identifying environmental toxins in everyday products like shampoo, soap, cosmetics, detergent, and other household products. A great read whether you’re battling multiple sclerosis or Graves’ disease, or you simply want to put an end to nagging minor symptoms. www.fishpond.com.au

YUM. | GET SOCIAL

DIGITAL HOT SPOTS {

GLUTEN-FREE SOCIAL MEDIA UNITE

}

AMY CHATWIN This homebody gypsy divides her time between running, reading, cooking and blogging, and is always saving up for a plane fare. twitter.com/amychatwin

THEBODYDIETETICS Larina Robinson Dietitian Gluten, Dairy & Refined Sugar Free Wholefoods Shared By Wholefood Dietitian & Author Larina Robinson. Enjoy being you速

DAAS GLUTENFREE BEER

www.thebodydietetics.com.au

Original award winning Belgian organic & gluten free Craft Beer. Brewing since 2009. twitter.com/daas_Beer

FRESHNESS FINE FOODS

GET A FRESH START

Here are Freshness, we love all things Fresh! We manufacture a range of products including breads, muffins, cookies, and snack bars.

Activist, Writer, Blogger, Speaker, Empowering Wellness with 100% Pure Essential Oils, doTERRA Wellness Advocate and Author of Stop Feeding Me Lies.

facebook.com/FreshnessFineFoods facebook.com/getafreshstart

You can find us here: Instagram yum.glutenfreemagazine Facebook yumglutenfree Twitter yum_gluten_free

YUM. | JOSH SPARKS

THRIVING ON FRESH FLAVOURS { M E E T T H E S U P E R H E A LT H Y A N D F I T E N T R E P R E N E U R W H O WA N T S Y O U T O L O O K , F E E L A N D P E R F O R M Y O U R B E S T. } Words Nicole Navarro

Josh Sparks is the founder of THR1VE, a nutritious café rapidly redefining the concept of fast food. It’s been a fast ascent for this Sydney-based entrepreneur and dad, who is originally from Brisbane but now calls beachside Manly “home”. Since his first store opening at Sydney’s MLC Food Court on Martin Place in November 2012, five more stores have opened across Sydney, Melbourne, Canberra and Brisbane. Josh’s goal in the near future is to open between two and four stores per annum. And he’s not limiting the THR1VE brand to food; it’s a lifestyle brand to him, which potentially leaves open a big window of healthy opportunities. Josh, there seems to be a major awakening to fresh, healthy food and good nutrition… what do you think has brought this on? Without wanting to sound flippant about it, because I’m not, just take a look around. On the street, in the press, at schools and universities around the country, in every workplace – far too many of us have been so poorly served by health ‘authorities’, are incredibly frustrated and suffering from everything from excess weight gain to debilitating lifestyle disease, and yo-yo from one diet ‘guru’ to the next, seeking the all too elusive solution. My greatest hope, whether people decide to eat with us at THR1VE or not, is for a critical mass of us to simply try an alternative. If everything you’ve been told, and have diligently put into practice, isn’t working, what’s the

YUM. | JOSH SPARKS

harm in trying a different way? As we say to the many skeptics visiting us for the first time, if you don’t believe us, see your doctor for a physical and blood panel, try it for yourself for 30 days, and check back with your doctor. The results may just astound you both. THR1VE is all about fresh and healthy, real food, real fast… is it strictly paleo? At THR1VE we don’t subscribe to any one ‘diet’, but rather a total lifestyle approach, including a nutrient-dense diet of real foods, excluding gluten-containing grains, and added sugars, based on evolutionary science. Paleo is not defined by any governing body, and is therefore described differently by different proponents, which unfortunately continues the long history of diet-related confusion in the marketplace. Personally, I am more ‘primal’ than ‘paleo’, but honestly I avoid getting into arguments over stylistic differences, and I would rather we focus on the underlying substance that all scientifically validated diets have in common. These are: eat real food, focus on fresh and seasonal vegetables, quality proteins, and some nuts and fruit, avoiding gluten-containing grains and excess or added sugars. What does ‘fresh’ mean to you?

‘Fresh’ means picked, packed and delivered to you within days, a standard our supply chain and we are committed to, for all our produce. The only exception would be frozen Australian and New Zealand berries to satisfy our berry smoothie lovers year round. Tell us about the ‘oh yeah, I’m gonna do it’ moment with THR1VE… The ‘ah ha’ moment was actually more like a series of ‘ah ha’ moments. The realisation, that I simply wouldn’t be professionally or personally satisfied until I created my own brand, came first. And I think it kind of crept up on me over a number of years, delayed mainly because I had been so fortunate in the founders I had worked with, at brands like sass & bide, and Thom Browne New York. Then, as I started to workshop different brand ideas, and I kind of defaulted to fashion lifestyle ideas as that had been my path, I felt an increasing disconnect between what I had focused on professionally, and what I pursued most passionately in my personal life. Every working day was fashion and retail, and every spare moment I was a nerd for high-performance diet and nutrition, paying to fly around the USA to meet the innovators of the space and get self-educated. The final flash of insight, when I truly connected the dots, was a few years into my ancestral health journey in 2011, as I was consulting to retailers and thus constantly in retail environments, starved of something to eat that was definitively ‘healthy’ as I defined it – nutrient dense, fresh and seasonal, gluten free and with no added

YUM. | JOSH SPARKS

sugar. Walking through Westfield Pitt Street in Sydney, I had the long overdue moment of clarity, thinking ‘someone should really do something about this!’. And in the next heartbeat, I was off and running, starting the business plan for THR1VE that day. What are customers saying about THR1VE? Demand has been fantastic. What we hear, every day, is that what we are doing is unique, and that customers have craved it for years. What differentiates us, our customers can truly relate to – a brand that genuinely stands for something, based on a central organising philosophy and supported by science; a menu based on fresh, seasonal and local ingredients; and offering the reassurance and comfort that everything at THR1VE is designed to make you look, feel and perform your best. The feel-good stories are legion, often relating to weight loss, but more and more so now we hear about specific conditions relieved by better eating, including the familiar such as coeliac and gluten intolerance, right through to type 2 diabetes and some autoimmune conditions.

For meals at home do you personally buy organic or farm direct? I don’t habitually buy from a farmers’ market, and I don’t always buy organic. Like most Australians on a budget I am more opportunistic. If it is convenient and affordable, I will, but usually for the weekly shop, I am a big fan of ‘Harris Farms’, buying from their excellent organic selection whenever it makes sense. For those who haven’t yet become acquainted with THR1VE, can you give them a sneak peak of some of the deliciously ‘surprising’ eats and drinks they’ll find there? To start the day I love our breakfast beast bowl of scrambled eggs, bacon, smashed avocado and home made sweet potato bake with cashew cream. For a snack I am partial to either of our green smoothies, on a base of housemade almond or coconut milk, created fresh in store every morning. And for lunch or dinner I build up a bowl of whatever tickles my fancy, today I had raw zucchini ‘zoodles’ and seasonal mash for the base, grass-fed beef burger with paleo mustard for main, and a side of chilli almond broccoli. When and why did you decide to go almost completely gluten free?

Most exciting to me are those who have shared how adopting the THR1VE lifestyle has changed how they feel about themselves. My favourite ever is one of our 8-Week Challenge winners who told me she felt sexy for the first time in her life, and was fully exploiting the feeling!

I am not coeliac, and I display no observable symptoms that would classify me as gluten intolerant. Nonetheless, I am 99% gluten free for a couple of reasons. First of all, eliminating processed foods such as breads and pasta, easily cuts down on gluten intake dramatically.

YUM. | JOSH SPARKS

Having done so I found I got leaner and stronger, and enjoyed higher and more consistent energy, without even trying to. Secondly, I replaced those processed foods on my plate with more fresh produce, increasing my nutrient density and diversity significantly, and again without any real effort. Finally, the research on gluten and neurological health, particularly that related to Alzheimer’s, is frankly terrifying. I mean no one wants to be overweight, but losing my ability to think clearly and remember loved ones, is frankly a lot scarier to me. Gluten sucks. Let’s just get that straight, eliminate it to the extent possible and ideally completely, and then everything positive that flows downstream from that is a whole lot easier to access. Where’s your favourite chillout place and what do you do there? That’s a great question, and I wish I had a better answer for it, because it would mean I was actually chilling out! The irony of building a brand focused on bringing transformative health and wellness to others, is that you tend to ‘deprioritise’ your own! I am very consistent with exercise, semi-consistent with meditation, but hopeless when it comes to taking time out. So this year I have decided to focus on it. My partner and I have had a couple of lovely weekends away with great friends at their beach house at Mermaid Beach on the Gold Coast a couple of months back, and most recently last weekend on Hayman Island. I absolutely loved the Gold Coast, it is a totally different world to the one I grew up with, and the dining scene in Mermaid through to Burleigh is awesome, with multiple primal, paleo and locavore options. Can you share with us your average daily fitness schedule?

response it generates. Think of it as the hunting aspect of hunting and gathering. And of course the daily walking mimics the more leisurely gathering aspects of our ancestral life. We say it constantly, but it was a revelation to me when I discovered it, so it is worth repeating – 80% of optimal body composition, and all the health benefits it provides, is derived from what you eat, and what you don’t eat. Exercise is the finishing 20%. Finally, given your passion for fitness, will THR1VE venture there? At THR1VE, we are passionate advocates of an entire lifestyle, drawing on the proven science of evolutionary biology and ancestral health, to direct how we should eat, move and rest. So although our retail focus is our menu of delicious healthiness, we want you to think holistically, so we partner with thought leaders in the space of exercise, meditation, yoga, and functional medicine, and provide as much lifestyle-related guidance as we can. (Check out our blog, social media, and our community events such as the three-day THR1VE. me conference for a sense of how seriously we take this.) However, in doing so, we are suggestive not prescriptive – ultimately there is no single prescription of what you MUST do, but there is ample peerreviewed scientific evidence of things you probably SHOULDN’T do, in order to better align with the lessons of evolution. www.thr1ve.me www.facebook.com/THR1VEME

JOSH’S FAVOURITE HERBS AND SPICES

I, like many of our customers, am a little busier than I would ideally like. So my focus is on achieving the “minimum effective dose”, as Tim Ferris would describe it. For me, to maintain approximately 10% body fat (lean but not super lean), and the strength and endurance I had at university (back in the middle ages), I train pretty intensely with weights for 30 minutes twice a week, interval sprint on the track, beach or bike for 10 to 12 minutes every 10 to 14 days, and walk as much as I can, every day. The intensity of the strength training and the interval sprints is key, you are looking at creating a metabolic cascade of muscle building and fat-burning hormones, based on the so-called ‘fight or flight’ response. It’s about mimicking the kind of life or death effort that evolution has prepared us for, and triggering the positive systemic

I am particularly mad for garlic, turmeric, ginger, basil, flat leaf parsley, chilli and cayenne, nutmeg, cinnamon, thyme, paprika, and rosemary. The list could go on, but I will stop there. What I love about herbs and spices is that beyond the amazing flavour they offer, and the preservation they can add to food you will keep for leftovers or for storage, they provide a whole host of functional benefits; ‘let food by thy medicine’, and all that jazz.

YUM. | CAFE

FRESH PRESSED JUICE IN A JAR { BRISBANE’S COOLEST NEW JUICE IS CONVENIENT TOO } Words Michelle Dryburgh

HRVST ST may be the new kid on the block in the world of juice, but it’s already making waves on the Brisbane health scene.

the co-founder of Hrvst St along with Llyse Filipuzzi.

The raw, cold-pressed juice is made in Brisbane from fresh, local ingredients, without heat, pasteurisation or additives. It’s naturally free of gluten, added sugar and preservatives and it’s vegan-friendly too.

“We wanted to represent a hand-crafted product and loved the idea of a glass jar. It gives customers an amazing experience of not only drinking a beautiful, clean, fresh cold-pressed juice but they’re able to keep that experience and continue it afterwards by having a cool jar to take home and recycle for something they love.”

As an environmentally-conscious product, it comes in a screw-top glass jar that can be used again and again. Even the jars and labels are sourced locally, and just like the delicious juice product, the logo is hand-crafted and made with love, created by pressing paint between two pieces of paper.

Adding to the convenience, Hrvst St offers a free weekly delivery service to cafes and homes across Brisbane. It’s all part and parcel of Allie and Llyse’s labour of love.

“I’ve seen cafes re-use the jars on tables for their raw sugar and some customers use them to hold plants, as pencil jars and my favourite, to hold clean, fresh muesli to take to work each day,” says Allie Harris,

The pair launched Hrvst St with social media ‘teasing’ before unveiling the range, which includes three unique flavours. There’s Endless Summer: Lemon, pineapple and cayenne pepper; Little Green: Kale, cucumber, green apple and ginger; and Bloodbank:

YUM. | CAFE

Beetroot, lime, ginger and cucumber. “We knew we wanted to start simple with three juices – just a normal basic green juice, a red beetroot juice, and something yellow – which was a bit of a fluke and took less than an hour to formulate.” Endless Summer combines sweet and sour with a peppery bite, an unplanned combination that worked. “We thought maybe some people wouldn’t like it, but surprisingly it’s become the most popular.” Allie and Llyse have combined 15 years experience in health, sales, marketing and retail with a passion for juicing and healthy living to develop their brand. They continue to work full-time in their regular day jobs, while spending nights working on their labour of love, cold pressing and bottling Hrvst St juices in a commercial kitchen in South Brisbane. The range has been introduced to cafes across Brisbane and the Sunshine Coast in just the past few months and now boasts 12 official stockists. “We are passionate about small business and want to incorporate our passion and knowledge of cold press juicing to help local businesses offer something to customers they may not have the time or equipment to do so themselves,” says Allie. “We’ve been getting so much support from the cafes and so much lovely feedback from customers, it’s really overwhelming.”

The process of cold-pressing fruit and vegetables makes for a crisp, fresh tasting juice with a clean mouth feel. It is also believed to help preserve vitamins and minerals and increase absorption of nutrients. “In a regular blender the fruit is heated as it gets chopped up, which causes a lot of bruising to the fruit and vegetables,” says Llyse. “By hydraulically pressing the produce, it comes out as a liquid and the body doesn’t have to work as hard to absorb it.” Both following healthy, clean-eating lifestyles, Allie and Llyse considered opening a café before deciding to stick to what they knew best. Juicing was a regular part of their daily routine and they hoped others could benefit from their passion. They are blown away by the response so far and excited for what the future has in store for Hrvst St. “Working full-time jobs as well, there’s not a lot of hours in the day to sleep or rest, but we’re working really hard to build this, to bring something we’re passionate about to people who want a healthy product, something that’s really good for them,” says Allie. “You get tired and sometimes start to question yourself, wonder are we doing the right thing? Then we get a comment on social media from someone who’s just tried our juice telling us how much they love it. It’s a reminder of why we’re doing this. That’s what keeps us going.” www.hrvstst.com.au

NATURE’S DELICATE LITTLE DETAILS Recipes Sarah Britton, www.mynewroots.org

YUM. | SARAH BRITTON

SUNFLOWER SESAME SEED BRITTLE {

INGREDIENTS

}

1 ¼ cups (175g) sunflower seeds 1⁄2 cup (45g) unsweetened shredded coconut 1⁄4 cup (35g) sesame seeds 1⁄2 cup (75g) dried cranberries or raisins, roughly chopped 1 tsp fine sea salt 1 tsp ground cinnamon 2 tbsp coconut oil 1⁄2 cup (120ml) brown rice syrup

Using the edges of the parchment as handles, lift the cooled brittle off the baking sheet, and put it on a work surface. Crack the brittle into pieces, and store them in a sealed container at room temperature for up to 2 weeks. (If you used barley malt, keep the finished product in the freezer if you want it to be crisp, or at room temperature for a chewy brittle.)

Preheat the oven to 170°C. Line a rimmed baking sheet with baking parchment. Combine the sunflower seeds, coconut, sesame seeds, cranberries, salt, and cinnamon in a large mixing bowl and stir well. In a small saucepan, melt the coconut oil over low heat. Add the syrup and whisk until uniform. Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky.

{ DID YOU KNOW? } Sunflower seeds are an excellent source of vitamin E, the body’s primary fat-soluble antioxidant, benefiting the body’s cardiovascular system.

Spoon the mixture onto the prepared baking sheet and smooth out the top with the back of an oil-greased spatula.

Sunflower seeds also contain good amounts of magnesium, a natural relaxant that helps calm nerves, muscles, and blood vessels.

Bake for 15 to 20 minutes, until golden brown. Let cool completely on the baking sheet.

+ Serves 6 – 8 +

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

YUM. | SARAH BRITTON

BLACK LENTIL SALAD WITH TZATZIKI , AVOCADO & PEA SHOOTS {

INGREDIENTS

}

1 cup black lentils, soaked if possible

TZATZIKI (Makes 1 cup)

fine sea salt 1 cup green olives, pitted and roughly chopped

1 cup (245g) thick yoghurt, Greek style or strained goat or sheep yoghurt

1 shallot, minced

1⁄2 English cucumber, unpeeled

1⁄4 cup chopped fresh parsley

2 tbsp cold-pressed olive oil

2 tbsp cold-pressed olive oil, plus extra for garnish

1 to 2 garlic cloves, minced

grated zest and juice of 1 organic lemon

2 tbsp minced fresh dill

1⁄2 tsp raw honey / pure maple syrup

freshly squeezed juice of 1⁄2 lemon

2 ripe avocadoes, pitted and sliced handful of fresh pea shoots

fine sea salt and freshly ground black pepper

In a medium saucepan, bring the lentils and 2 cups (450ml) of water to a boil. Cover and simmer on low heat until the lentils are tender but not mushy, 15 to 25 minutes (depending on soak time, if any). Halfway through cooking, add a few pinches of salt. When the lentils are tender, drain off any excess water. Put the lentils in a large bowl and add the olives, shallot, parsley, olive oil, lemon zest and juice, honey, and salt to taste. Fold to combine. To serve, put a few spoonfuls of lentil salad on each plate. Top each serving with slices of avocado, some pea shoots, and a generous dollop of tzatziki. Drizzle with extra olive oil if desired. TZATZIKI: Put the yoghurt in a large bowl. Grate the cucumber into a separate bowl and squeeze out as much liquid as possible. Add the squeezed cucumber to the yoghurt.

hour before serving, to allow the flavours to combine. Store any leftovers, covered, in the fridge for up to 2 days. { DID YOU KNOW? } Lentils are one of the yummiest sources of folate (also known as folic acid) – just 1 cup (200g) of cooked lentils provides you with almost 90% of your daily recommended allowance! And why is folate so important? You’ve probably heard about this vital vitamin in regards to pregnancy, as it is critical in the prevention of birth defects. Folate also functions to support red blood cell production and help prevent anaemia, allows nerves to function properly, helps prevent osteoporosis-related bone fractures, and helps prevent dementias, including Alzheimer’s disease. + Serves 3 – 4 +

Add the olive oil, garlic, dill, and lemon juice, and fold to combine; season with salt and pepper. Chill in the refrigerator for at least 1

GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

YUM. | SARAH BRITTON

BLUEBERRY CARDAMOM CHIA PUDDING {

INGREDIENTS

}

1 tablespoon chia seeds 3 tablespoons coconut milk 1⁄3 to 1⁄2 cup / 35 to 50g frozen blueberries 2 teaspoons freshly squeezed lemon juice 1 tablespoon pure maple syrup Pinch of ground cardamom

Combine the chia seeds and coconut milk in a bowl. Chill in the fridge, covered, for at least 1 hour, until gelled; overnight is best. Pour the chia-coconut gel into a food processor. Add the blueberries, lemon juice, maple syrup, and cardamom, and blend on the highest setting until smooth. Serve immediately.

that freezing blueberries does not lower their overall antioxidant, capacity or anthocyanin concentrations. This is wonderful news if you like to pick your own berries in the summer and freeze them, or if you can only purchase them from your grocer’s freezer. + Serves 1 +

{ DID YOU KNOW? } Blueberries rank at the top of the list when it comes to antioxidantrich foods. Their anthocyanin content is extremely high; these are the nutritious, colorful pigments that give many foods their deep shades of blue, red, and purple. Thankully, new studies show

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

My New Roots by Sarah Britton, Macmillan. Sarah Britton shares 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. www.mynewroots.org

YUM. | MARGIE BROADHEAD

COLD ONE DAY, HOT THE NEXT { T H E W E A T H E R C H A N G E S , A N D S O D O E S Y O U R PA L A T E . } Recipes Margie Broadhead, www.madebymargie.co.uk

CHILLED CUCUMBER & MINT SOUP {

INGREDIENTS

}

4 cucumbers, peeled 1 clove garlic 1 cup plain yoghurt, or creme fraiche juice of 1 lemon 1/4 cup of water 4 spring onions, roughly chopped 3/4 cup mint leaves, no stems (1 small handful) salt and pepper

Peel all 4 cucumbers and then slice them all in half lengthways. Use a teaspoon to scoop out the watery seeds. Pop one of the halves to one side for later. Roughly chop the rest of the cucumber and bung it in the blender, or food processor. Add the garlic, yoghurt/creme fraiche, lemon juice and water. Give it a really good blend until it’s lovely and smooth. Add the sliced spring onions and the mint leaves. Season. Blitz again until it’s gorgeously smooth. Add a little more salt and pepper if necessary or maybe a bit more lemon juice if you think it needs it. Pop in the fridge to chill for at least 3 hours before serving. This is brilliant to make the day before, so it’s perfect for hassle-free entertaining. Make sure you pop your bowls in the fridge for an hour before you eat, so that the whole thing is wonderfully cold when served.

TO SERVE: Scoop the chilled soup into the chilled bowls. Dice the remaining cucumber for the garnish, drizzle them with a hint of olive oil and pinch of salt and pepper. Loosen a bit of creme fraiche (or yoghurt) with lemon juice and a splash of water. Season this too. + Serves 4 + Prep: 10 min. Chill: 2-3hr. GLUTEN FREE

EGG FREE

NUT FREE

SOY FREE

SUGAR FREE

YUM. | MARGIE BROADHEAD

PRAWN, PAKCHOI & MUSHROOM MISO NOODLE SOUP {

INGREDIENTS

}

Heat a little oil in a saucepan and gently fry the red onion, chilli, garlic and ginger until softened, but not coloured. This should literally only take about five minutes or so.

150 rice vermicelli noodles 3 tsp gluten free miso paste 2 tbsp gluten free soy sauce thumb-sized piece ginger, grated 2 cloves garlic, minced 1/2 red onion, finely sliced 1 carrot, peeledâ&#x20AC;¨and grated 1 baby pakchoi, leaves separated

Add the miso paste and soy sauce and stir well. Now add 4 cups water and heat over a low heat and bring to the boil. Next add the mushrooms, grated carrot, pak choi, and beansprouts, and prawns if using, and the noodles (whether they are cooked or dry). Return gently to the boil. By that time the prawns should be pink, and the noodles cooked, and the dish is ready.

handful of bean sprouts 6 mushrooms quartered 1 chili, deseeded & finely chopped 1 spring onion, chopped finely

{ NOTE } if using dried noodles, pop them in now, if youâ&#x20AC;&#x2122;re using dried ones, then just pop them in with the all the vegetables. + Serves 2 + Prep: 15 min. Cook: 15 min.

a couple of sprigs of coriander 2 eggs, soft boiled

GLUTEN FREE

DAIRY FREE

NUT FREE

SUGAR FREE

YUM. | CAFE

ONE YEAR ON OVEREND { BRINGING SPECIALITY COFFEE TO THE SUBURBS } Words Michelle Dryburgh

You know you’re in safe hands when the café owner is coeliac. That’s why gluten-free diners are flocking to Dovetail on Overend, a hole in the wall coffee house nestled just outside of Brisbane’s CBD. Named by Beanhunter as one of Brisbane’s Top Cafes in 2014, the café serves award-winning coffee and delightful brunches. All of the desserts are gluten free, while dairy-free and vegan options are available. The pretty-as-a-picture café is a dream come true for coeliac Adam Thomson and his wife Rejoice, who shared a vision for providing a friendly, safe and welcoming dining experience for the gluten free. “We both immediately fell in love with the site we chose for Dovetail. It’s such a picturesque and tranquil location, set right in the middle of one of Brisbane’s most beautiful suburbs. “Although we are only a few minutes from the CBD, we aren’t

located in a busy commercial district. So we knew we had to create a unique destination café with deep ties to our local community.” Proving his commitment to coeliac safety, Adam has assigned exclusive gluten-free zones in the kitchen and staff are trained in allergy awareness. Best of all, Dovetail on Overend promises never to charge extra for gluten-free options. “Being coeliac myself, I have a deep understanding of all the challenges people like me are faced with when eating out,” says Adam. “There have been so many times I paid extra for a smaller and lesser quality dish, or ended up feeling unwell. I knew we could do much better.” Diners are treated to an inviting alfresco area and communal bench, which has set the scene for new friendships, rekindling old ones and

YUM. | CAFE

even forming mothers’ groups over a coffee, or two. The signature dish ‘Dovetail Supreme’ is an epic combination of Baked Eggs #7, two free range eggs baked on a beef chilli con carne base with goats cheese, topped with the house Caponata Siciliana, a mix of grilled eggplant, capsicum and caramelised onion, and two slices of toasted gluten-free pumpkin bread. For something lighter there’s the Avocado with Goats Cheese and Dukkah on Gluten Free Toast. No visit to Dovetail is complete without an Uncle Joe’s coffee. The 1+1, an espresso and a piccolo, come highly recommended, with milk options including local A2 dairy, lactose free, soy and almond. And be sure to leave room for dessert, with offerings like gluten-free Nodo Donuts and Rejoice’s own baked goods. It’s a long road from Adam’s former career in IT. Perhaps those long hours at a computer screen were to blame, but a few years ago he found himself thinking about coffee around the clock. “I started doing cafe reviews both for my own research and because I felt there was an opportunity to contribute to the local specialty coffee movement. I also got to know a lot of people in the scene during that time, and felt a connection with them. “At the same time Rejoice had taken baking from a hobby to a serious passion. In 2012, things just fell into place and I felt the time was right to walk away from IT to focus 100% on coffee.” Adam says the experience of working at Uncle Joe’s Coffee

House made him extremely passionate about the coffee he serves up at Dovetail. “Our local roaster, who is also a long-time friend, is also quite humble in his approach. He still comes and washes our dishes sometimes,” laughs Adam. “It’s fair to say Uncle Joe’s is definitely one of the most talked about coffee roasters in the country right now, having won some pretty significant awards in the last 12 months.” But as every food lover knows, great food and coffee are only one part of the equation. Customer service is essential to complete the package. “Rejoice and I have also been fortunate to have attracted such a customer-focused and talented team, and it’s one of the main reasons we were recently named by Beanhunter as one of Brisbane’s Top Cafes in 2014,” says Adam. “Any café owner will tell you how important it is to have the right team, and ours is like a big family.” Adam reveals it was while working at Uncle Joe’s Coffee House he fell in love with the dream of running a successful, suburban café. Now that dream is one year old. Happy Birthday Dovetail! 85 Overend Street, Norman Park www.facebook.com/DovetailOnOverend

YUM. | STEPHANIE PAPILLO

OH WHAT A DELIGHT! { NOTHING MORE THRILLING THAN FOOD WITH A TWIST } Recipes Stephanie Papillo, www.friendlylittlekitchen.com

UPSIDE DOWN STRAWBERRY ALMOND CAKE {

INGREDIENTS

}

CAKE 3 cups almond flour 1/2 tsp salt 1 tsp ground cinnamon 3 eggs 1/2 cup caster sugar 1/2 cup natural Greek yoghurt zest of half an orange STRAWBERRIES 10 strawberries, sliced 1 tsp caster sugar zest of half an orange

Preheat oven to 170째C and line a 9-inch spring-form cake tin with baking paper. Combine almond flour, salt and cinnamon together. Whisk eggs, sugar and the zest of half an orange in a separate bowl until thickened. Stir the yoghurt through, then mix the wet mixture into the dry ingredients. Prepare strawberries by slicing them long ways, about half a centimetre thick, and place in a clean bowl. Add sugar and orange zest, and gently mix. Arrange strawberries on the bottom of the cake tin. Starting from the outside, place slices in a circle with the bottom pointing inward. Overlap each circle as you work inward until the whole bottom is covered. Pour batter over the strawberries and bake for 40 minutes. Allow to cool for at least 20 minutes before removing from the tin. Carefully turn over on to a plate. Serve with natural yoghurt. + Makes 1 cake + Prep: 15 min. Cook: 40 min.

GLUTEN FREE

YUM. | STEPHANIE PAPILLO

BALSAMIC BEETROOT & CARAMELISED FENNEL TART WITH BROWN RICE CRUST {

INGREDIENTS

}

of water to ensure plump rice. Set aside and once completely cool, mix through half a beaten egg. Transfer rice to the tart tray and use your hands to press down evenly, covering the bottom and sides. Gently press a piece of baking paper on top of the rice and bake for 10 minutes. TO PREPARE THE FILLING: While the rice is cooking, peel and slice beetroots into small wedges and place in an oven tray. Drizzle with olive oil and balsamic vinegar and season well. Tightly cover tray with foil and bake for approximately 40 minutes until cooked through. Stir and check at intervals.

BROWN RICE CRUST 1/2 cup brown rice 1/2 tsp salt 1/2 egg FILLING 3 ½ eggs 2 beetroots balsamic vinegar olive oil 100g soft goats cheese 1/4 cup walnuts, roughly chopped 1/2 cup fennel, thinly sliced salt and pepper

Preheat oven to 200°C and grease a 8 or 9-inch tart tray. CRUST: Rinse brown rice, then place in a small saucepan with salt, and cook according to instructions – I recommend 1 1/3 cups

In a small fry pan heat a generous drizzle of olive oil on medium heat and fry fennel. Stir and cook until translucent, soft and browning at the edges. Set aside. Toast walnuts, either in the fry pan or on a piece of foil in the oven, for approximately 5 minutes. Put the tart together by layering ingredients into the crust – roasted beetroot, caramelised fennel, toasted walnuts, pieces of goats cheese. Season well with salt and pepper as you layer then pour the whisked eggs over the top. Bake for 20 – 30 minutes, or until the egg sets. Place the tart under the grill for the last 5 minutes to speed up the process – just keep a close eye to not burn the top. Remove from oven and allow it to rest for at least 30 minutes before serving. + Serves 2 - 4 + Prep: 40 min. Cook: 30 min.

GLUTEN FREE

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www.coeliac.org.au/qld

1300 458 836

INTO THE WILD AND RAW BEAUTY Recipes Lee Holmes, www.superchargedfood.com

YUM. | LEE HOLMES

RAW BERRY & CHOCOLATE TORTE {

INGREDIENTS

}

175g (1Â˝ cups) raw walnuts zest of 1 lemon 1/2 cup dried berries 60ml (1/4 cup) melted extra virgin coconut oil 1 tsp stevia powder FILLING 155g (1 cup) raw, unsalted cashews 40g (1/3 cup) raw cacao powder 115g cacao butter, grated and melted 2 tbsp rice malt syrup, or 1 tsp stevia powder 2 tbsp additive-free coconut milk juice of 1 lemon 2 cups mixed berries, plus extra, for decorating (optional)

Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

To make the filling, place all the ingredients in the food processor and blend until smooth.

To make the base, place the walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest.

Remove the base from the freezer and spoon the filling over the top.

Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and combine well.

This will keep in an airtight container for up to 1 week in the fridge, or 2 weeks in the freezer.

Press the mixture into a 20cm springform cake tin and chill in the freezer for 30 minutes.

GLUTEN FREE

Chill for 2 hours in the fridge, or 1 hour in the freezer, until set. Scatter over the extra berries before serving.

EGG FREE

+ Makes 1 +

DAIRY FREE

VEGAN

YUM. | LEE HOLMES

SUNFLOWER SEED FALAFEL BALLS WITH TAHINI DIPPING SAUCE {

INGREDIENTS

}

75g (1/2 cup) sunflower seeds 80g (1/2 cup) cashews 1 tbsp organic nut butter, softened 2 tbsp basil leaves, chopped 1/2 tsp ground cumin 2 tbsp freshly squeezed lemon juice 1 tsp chopped coriander leaves 2 tbsp chopped red capsicum (pepper) 1 garlic clove, minced 1/4 shallot, chopped pinch of Celtic sea salt 40g (1/4 cup) toasted sesame seeds, for coating lettuce leaf, to serve TAHINI DIPPING SAUCE 3 tbsp tahini 6 drops stevia liquid 2 tbsp freshly squeezed lemon juice pinch of Celtic sea salt

Use an ice-cream scoop to form round balls. Roll in the sesame seeds, transfer to the baking tray and bake for 20 minutes, or until crispy.

Preheat the oven to 220°C and line a baking tray with baking paper. To make the tahini dipping sauce, place all the ingredients in a food processor with 2 tablespoons of filtered water and blend until smooth and creamy.

Serve in a lettuce leaf and dress with the tahini dipping sauce. + Makes 4 – 5 +

Place all the falafel ingredients, except the sesame seeds and lettuce, in a food processor and pulse until thoroughly blended.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LEE HOLMES

TUSCAN KALESLAW {

INGREDIENTS

}

3 cups thinly sliced Tuscan kale 1/2 cabbage, thinly sliced 1 red capsicum, seeds and membrane removed, thinly sliced 1 small carrot, grated parsley, or micro herbs, to serve (optional) DRESSING 120 g (3/4 cup) raw cashews 40 g (1/4 cup) sesame seeds 1 tbsp freshly squeezed lemon juice 2½ tbsp apple cider vinegar 1/4 tsp Celtic sea salt 2 tbsp sugar-free mustard

All hail the mighty, illustrious kale; can it do no wrong? Whether you’re already in a love affair with this powerful healing ingredient, or you’re just in the courting stages, this crunchy kaleslaw will take your relationship to the next level.

splash of filtered water and blend until smooth.

Place all the dressing ingredients in a food processor with a generous

+ Serves 3 +

GLUTEN FREE

EGG FREE

DAIRY FREE

Place the slaw ingredients in a bowl, stir through the dressing and serve.

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

ITâ&#x20AC;&#x2122;S A FRESH, NEW DAY Recipes, Amy Chatwin, www.thoroughlynourishedlife.com

YUM. | AMY CHATWIN

SWEET POTATO, HALOUMI, & QUINOA SALAD {

INGREDIENTS

}

1 large sweet potato (about 500g) 1/2 cup walnuts 3/4 cup quinoa 1½ cup low sodium vegetable stock 180g haloumi 1/2 head butter lettuce 1 tbsp balsamic vinegar 1/2 tbsp raspberry jam 1 tbsp olive oil pinch salt and black pepper

haloumi until golden. Remove from heat and cool to room temperature while you make the dressing.

Preheat your oven to 200°C and line a baking sheet with aluminium foil. Peel sweet potato and then dice into medium size cubes (~1.5cm) and place on baking tray. Bake for 30 minutes or until the centres feel tender when pierced with a fork.

To make dressing: whisk together balsamic vinegar, raspberry jam, olive oil, salt and pepper.

In the last ten minutes of baking the sweet potatoes, spread walnuts across the tray to toast. Remove tray from oven and allow sweet potatoes and walnuts to cool to room temperature.

Tear butter lettuce leaves into large pieces. Add quinoa, sweet potatoes, walnuts, and fried haloumi. Pour dressing over and toss gently but thoroughly until all ingredients are mixed and coated with dressing.

Place quinoa and vegetable stock in a medium-sized saucepan. Cover and bring to the boil. Allow quinoa to boil for 5 minutes, then turn the heat to low and simmer for 15 minutes. Remove from heat, drain thoroughly, and allow to cool to room temperature.

Serve at room temperature.

While quinoa, sweet potato, and walnuts are cooling, dice haloumi into small cubes. Heat a non-stick frying pan over a medium heat. Fry

+ Serves 3 – 4 + Prep: 15 min. Cook: 45 min.

GLUTEN FREE

{ NOTE } Leftovers can be stored in an airtight container in the refrigerator up to three days.

EGG FREE

SOY FREE

YUM. | AMY CHATWIN

SPICED EGGPLANT & CHICKPEA SALAD WITH PAPRIKA WITH ROASTED GARLIC DRESSING {

INGREDIENTS

}

1 medium eggplant 1/2 tbsp olive oil 1/2 tsp smoked paprika 1/4 tsp salt 1/2 tsp black pepper 2 cloves garlic 1/2 cup almonds 1/2 cup brown rice 1 cup vegetable stock 400g tin chickpeas, rinsed thoroughly and drained 4 cups mixed baby greens 3 stalks spring onion 1/4 cup (packed) basil leaves FOR THE DRESSING: 1 tsp smoked paprika 1 tbsp olive oil 2 tbsp white balsamic vinegar 1 tsp honey 1/4 tsp salt 1/2 tsp black pepper

cover with a lid and reduce heat to medium low. Simmer rice for 30 minutes or until all water is absorbed and the rice is cooked but still firm to the bite. In a large mixing bowl toss together eggplant, almonds, brown rice, and rinsed chickpeas.

Preheat oven to 200Â°C. Line a baking tray with baking paper and set aside. Top and tail eggplant and dice into two-centimetre cubes. In a small mixing bowl mix the eggplant with olive oil, paprika, salt and pepper. Place on prepared baking sheet. Wrap the cloves of garlic in aluminium foil and place on baking tray too. Bake for 45 minutes or until eggplant is softened.

Finely chop spring onions and basil and add to the bowl along with the mixed greens. Toss well. To make the dressing whisk all ingredients together. Add to salad and mix well so that the dressing can permeate every bite.

In the last ten minutes of baking spread almonds across another baking tray and roast. Remove from oven and cool then roughly chop.

{ VEGAN OPTION } Replace honey with maple syrup or agave nectar. While the eggplant is cooking, place brown rice and vegetable stock in a medium-sized saucepan. Bring to the boil. Once boiling,

GLUTEN FREE

EGG FREE

+ Serves 3 â&#x20AC;&#x201C; 4 + Prep: 15 min. Cook: 45 min.

DAIRY FREE

VEGAN

SOY FREE

YUM. | AMY CHATWIN

SPICY CORN & CAPSICUM PASTA SALAD

{

INGREDIENTS

}

340g dried medium-shaped gluten-free pasta 1 small clove garlic, crushed and minced 1 tsp dried cumin 1 tsp smoked paprika 1/4 tsp salt 1/4 tsp fresh ground black pepper juice of 1 large lemon (3 tbsp) 1/4 cup extra virgin olive oil 1 medium red capsicum 3 cobs fresh sweet corn, shucked 3 green (spring) onions large handful fresh coriander, roughly chopped

Cook pasta until al dente according to packet instructions. This seems like a lazy recipe instruction, but each pasta brand/type will vary. Once cooked, drain, rinse and allow to cool to room temperature. While the pasta is cooking whisk together garlic, cumin, paprika, salt, pepper, lemon juice, and olive oil. Set aside until needed. Core capsicum, discard centre, top and seeds, and then dice capsicum into ~1cm cubes. Place in a large bowl. Cut kernels off corn cobs and place kernels in bowl with capsicum.

GLUTEN FREE

NUT FREE

Thinly slice the white and light green parts of the green onions and place in bowl too. Add cooked and cooled pasta and dressing to bowl and toss thoroughly. Finish by tossing fresh coriander through the pasta salad. {NOTE } Leftovers will last in the fridge for 2 â&#x20AC;&#x201C; 3 days. + Serves 6 â&#x20AC;&#x201C; 8 + Prep: 10 min. Cook:10 min.

SUGAR FREE

PRESERVATIVE

FREE

SURRENDER TO SWEET OR CITRUS Recipes, Lisa McInerney, www.mummymade.it

YUM. | LISA MCINERNEY

LEMON TART {

INGREDIENTS

}

1/4 cup almond meal 1/2 cup + 2 tbsp coconut flour 1/4 tsp salt 1/4 tsp baking soda 1/4 cup coconut oil, softened 1/4 cup maple syrup (you could substitute honey etc) 1 egg 1 tsp vanilla extract LEMON FILLING: 4 eggs 1/2 cup maple syrup 3/4 cup coconut cream (place open can in fridge overnight and spoon off the thick cream from the top) 150ml lemon juice zest of 1 lemon

LEMON CURD {

PIE CRUST: Preheat oven to 175°C. Grease/Spray a 20cm spring form cake tin or pie dish (a 22cm can also be used). Mix the dry ingredients in a blender. In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. A dough ball will form. Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge. Alternatively, spread dough evenly in tin and up edges by hand. Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough ‘bubbling’. Bake for 15 to 20 minutes, or until the bottom is cooked without the edges burning. Remove from the oven and make the lemon filling. LEMON FILLING: Reduce the oven temperature to 150ºC. Place the eggs and maple syrup in the bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk until pale and just thickened (approximately 3 minutes). Lightly whisk or stir in the coconut cream, lemon juice and zest until combined and no white lumps of cream are visible. Allow the mixture to sit for 5 minutes then skim off the foam that has risen and settled on the top. Pour the mixture into the baked pie crust and bake for 50 to 55 minutes. The tart is ready when the top is set but the filling is still a bit wobbly underneath. Allow the tart to cool to room temperature then place in the fridge for at least 1 hour (but preferably overnight). Serve by itself or with whipped coconut cream. Keep refrigerated when not eating.

INGREDIENTS

}

3 eggs 2 egg yolks 1/2 cup maple syrup zest of 1 to 2 lemons (start with 1, increase depending on taste) 2/3 cup lemon juice 1/2 cup coconut oil (softened slightly) Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water. Add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined. Stir regularly. This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon. Pour the curd into a bowl, cover with plastic wrap and store in the fridge. + Serves 12 + Prep: 15 min. Cook: 30 min.

+ Serves 12 + Prep: 15 min. Cook: 30 min.

GLUTEN FREE

DAIRY FREE

SUGAR FREE

YUM. | LISA MCINERNEY

dough ‘bubbling’. Bake for 15 minutes and then cool completely. If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin. Place the cooled pistachio pie crust on a serving plate and fill with 1 and 1/3 cups of cooled lemon curd. The curd may need to be gently whisked/ stirred if it has become too stiff. Place the filled pie crust in the fridge to allow the curd to re-set for at least 30 minutes before adding the meringue.

LEMON PISTACHIO PIE {

INGREDIENTS

}

1 Serve lemon curd (see recipe on previous page) (divide into 1½ cup and 2/3 cup of curd) MERINGUE:

2 egg whites 1/4 cup maple syrup

MERINGUE: Place the egg whites in the clean bowl of a kitchen stand mixer with a whisk attachment. Bring the maple syrup and 2 tablespoons of water to a boil in a small saucepan over medium heat. Whilst the maple syrup is reaching boiling temperature, begin whisking the eggs on medium until soft peaks are formed. Slowly pour the boiling mixture down the side of the mixing bowl. DO NOT pour directly onto the egg whites as it may cause them to cook. You may need to turn the whisk to low to prevent hot burning splashes. Turn the whisk to high and continue to whisk until the mixture has cooled and stiff peaks have formed (this will take 5 to 7 minutes). Meanwhile, place the remaining 2/3 cup of lemon curd in a bowl and stir to loosen the curd (it may have set in the fridge). Gently fold the stiff meringue into the curd until the just combined.

PIE CRUST 1/4 cup ground pistachios 1/2 cup + 2 tbsp coconut flour 1/4 tsp salt 1/4 tsp baking soda 1/4 cup coconut oil, softened

Spread the meringue mixture on top of the filled pie and sprinkle with chopped pistachios. Serve immediately, or store in the fridge. This dessert is at its most impressive visually when served straight away as the meringue may collapse slightly; it will still be delicious! + Serves 16 + Prep: 15 min. Cook: 40 min.

1/4 cup maple syrup (you could substitute honey etc) 1 egg

GLUTEN FREE

1 tsp vanilla extract

PIE CRUST: Preheat oven to 175°C. Grease/Spray a 20cm spring form cake tin or pie dish (a 22cm can also be used). Mix the dry ingredients in a blender.

SUGAR FREE

LEMON BLUEBERRY BREAD {

In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.

DAIRY FREE

INGREDIENTS

}

3 eggs 1/4 cup maple syrup/honey

Roll the doughnut between 2 sheets of baking paper and trace a plate/ tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge. Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!)

1 tsp vanilla extract

Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the

3 tsp baking powder

270g mashed banana (approximately 3 medium) 1/3 cup lemon juice zest of 2 to 3 lemons

YUM. | LISA MCINERNEY

BLUEBERRY CREAM {

INGREDIENTS

}

200g pitted blueberries (I used frozen) 1 tbsp maple syrup, optional 1 tbsp water 1/2 tsp vanilla extract 1½ tsp gelatine (optional; will create a firmer cream) 1 can (400ml) coconut cream, can left in fridge overnight and the thick cream used; discarding the watery remains (this will be approx. 1½ cups) 2 tsp vanilla extract 2 tsp maple syrup Place the blueberries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil. Place 2 tablespoons of water into a small bowl and sprinkle the gelatine over. Allow to thicken. Decrease the heat to medium/low and cook for 10 – 15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.

1 tsp bicarb soda 1/2 cup coconut flour 1/4 cup arrowroot

Add the gelatine mixture to the pot after 5 minutes, stirring to ensure it is fully combined. (Omit if making vegan version or you want the cream runnier.)

3/4 cup almond meal or seed meal dash of salt 3/4 to 1 cup blueberries (frozen can be used) Preheat the oven to 175°C/350°F. Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin. Place the eggs in the bowl of a kitchen stand mixer and beat for 5 minutes, or until fluffy. Add the maple syrup and vanilla extract and beat on high until smooth. Place the banana in a blender and puree until smooth. Add to the mixture, beating on high. Add the juice and zest and stir until combined. In a separate bowl, sift together the dry ingredients. Mix the dry ingredients into the mixture on low speed. Fold the blueberries through the mixture. Pour into the loaf tin and bake for 55 minutes, or until cooked through. Allow the loaf to cool in the tin before serving. Serve solo or with blueberry cream. + Serves 12 + Prep: 10 min. Cook: 55 min.

Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool (this can be sped up by placing the mixture in the freezer). In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick. Depending on the quality/thickness of your cream this may take up to 10 minutes. Turn the whisk off and add the cooled blueberry mixture. Whisk on medium until combined. Place the cream in the fridge and allow to thicken slightly before using. This will not take too long as the gelatine will help to stabilise the cream. + Serves 2 cups + Prep: 24 hr. Cook: 10 min.

GLUTEN FREE

DAIRY FREE

SUGAR FREE

YUM. | LIVE LOVE NOURISH

SO FRESH, SO GOOD { HOWâ&#x20AC;&#x2122;S YOUR KITCHEN HERB GARDEN COMING ALONG? THESE DISHES WILL GIVE IT A WORKOUT. } Recipes , Casey-Lee Lyons, www.livelovenourish.com.au

MINI THAI BEEF SALAD BITES {

INGREDIENTS

}

250g sirloin beef steak, fat trimmed 1 large cucumber, sliced into 3/4cm thick diagonal rounds 3/4 cup cherry tomatoes, quartered 1/3 cup, loosely packed, fresh coriander 1/3 cup, loosely packed, fresh mint

Cook beef steak over medium heat on a lightly oiled frying pan for 3 to 4 minutes each side or to liking. Remove from heat and allow to rest. Meanwhile, in a mixing bowl gently toss cherry tomatoes, coriander, mint, onion, lime juice and fish sauce. Thinly slice beef steak and add to bowl of ingredients and gently toss. Spoon portions of the mixture onto each cucumber round. Make sure each piece of cucumber has some of each ingredient. Serve immediately or keep chilled. { VARIATIONS } For a balance of subtle sweetness add 1 teaspoon of honey with lime juice and fish sauce.

1/4 small red onion, finely diced juice of 1 lime 1 tsp fish sauce

For an added crunch, serve these mini bites with a sprinkle of crushed roasted peanuts. You can also add fresh chilli or garlic. + Serves 16 + Prep: 10 min. Cook: 8 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | LIVE LOVE NOURISH

MINT CHIMICHURRI

BEETROOT DIP

{

INGREDIENTS

}

This deliciously flavoursome fresh herb ‘sauce’.The perfect condiment to freshen up cooked meats.

INGREDIENTS

}

‘Pretty in pink’ this dip is packed full of nutrients and flavour. This recipe is free from gluten, dairy, sugar, nuts, soy and preservatives.

2 cloves garlic, crushed 250g cooked and peeled beetroots* (approx 4 medium beetroots)

1 cup (packed) fresh mint 1/2 cup (packed) fresh flat leaf parsley

1/2 cup fresh mint

3 tbsp olive oil

1 tbsp fresh lemon juice

2 tbsp fresh lemon or lime juice

1 tsp ground cumin

1/4 tsp dried chilli flakes

1/2 tsp ground coriander

pinch pink salt

1 tsp extra virgin olive oil salt and black pepper to liking

In a small food processor, spice grinder or stick blender with attachment blend all ingredients until herbs are finely chopped and ingredients are well combined. Store in air-tight container in refrigerator. (Will keep for several days.) + Serves 6 + Prep: 10 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

In a blender or food processor combine all ingredients until smooth. { TIPS } You can purchase pre-cooked and peeled beetroot from grocers and supermarkets in the fresh fruit and vegetable section. Alternatively you can boil, steam or bake your own until tender.

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

You can also add 1 clove garlic crushed and/or 1 tablespoon tahini for variations. + Makes approx 1 cup + Prep: 10 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

MY MORNING PLEASURES Recipes Cheryl O’Shea, www.thekrookedspoon.com

YUM. | CHERYL Oâ&#x20AC;&#x2122;SHEA

VEGAN RAW CARROT CAKE BLISS BALL {

INGREDIENTS

}

2 carrots grated (organic preferred) 7 fresh medjool dates zest of 1/2 orange on a microplane 1 cup cashews 1 tsp vanilla protein powder (or 1 tsp vanilla extract) 1/3 cup linseed meal 1/2 cup desiccated coconut + extra for rolling 1/2 tsp cinnamon 3 tsp coconut oil 3 tsp coconut cream (leave a can in the fridge and use the white solidified top only)

overnight, and when you open it it will have solidified on the surface. Carefully scrape the cream off the top leaving the coconut water underneath.

Place all the ingredients into the bowl of a food processor and whiz until completely pulverised and evenly mixed. With damp hands roll spoonful amounts of the batter, it will be a little soft but will firm up once chilled.

The remaining coconut water is great in curries, hot chocolates and smoothies.

Roll the balls in the extra desiccated coconut. Linseed meal is available from health food shops or online and some major supermarkets. You can substitute with LSA (linseed, sunflower and almond) also available online, health food shops and major supermarkets.

Place in a container and chill for at least 4 hours but preferably overnight. { NOTES } To get the thick coconut cream on the top of a can, buy a coconut cream with a high fat content. Pop the can in the fridge

GLUTEN FREE

EGG FREE

+ Makes 20 balls + Prep: 10 min.

DAIRY FREE

VEGAN

SOY FREE

YUM. | CHERYL O’SHEA

VANILLA & CINNAMON CHIA POTS WITH COCONUT CASHEW CREAM, ANISE ROASTED PLUMS, MANGO & POMEGRANATE {

INGREDIENTS

CHIA POTS 1 cup chia seeds (black or white) 1 400g can coconut cream 800ml (or 2 coconut cans worth) filtered water 1 – 2 tsp ground cinnamon 1 tsp vanilla extract 2 tbsp maple syrup

}

ROASTED ANISE PLUMS plums halved and stoned 4 tbsp maple syrup water 1 tsp vanilla extract 2 star anise broken to serve (optional) pomegranate raw buckwheat groats pepita seeds coconut flakes baby mint leaves 1 ripe mango cut into 1cm cubes

COCONUT CASHEW CREAM 300g cashews 1 can coconut cream water (if needed) maple syrup (to taste)

PLUMS: Preheat oven to 180ºC. Place the stoned plums into an oven proof dish in a single layer. Drizzle over the maple syrup, add water to just cover the plums and scatter with the broken bits of anise.

consistency about the same as thickened cream. If it is too thick add some water 1 tsp at a time until the desired consistency is achieved. Flavour with the maple syrup to taste.

CHIA POTS: In a large bowl add the chia and the coconut cream and stir to break up any lumps. Add the water stirring after each addition. Leave to soak for at least 4 hours, preferable overnight.

TO SERVE: Add the chilled chia into a pot or bowl, top with the cashew cream, add the plums and some of the plum cooking juices, top with buckwheat, pepita, coconut flakes, pomegranate, mangoes and baby mint. Either serve straight away or store in the fridge covered for up to 4 days.

Place into the preheated oven for roughly an hour, or until the liquid has reduced by 2/3 spooning the liquid over the plums once or twice through the cooking. When cooked and reduced, remove from oven and allow to cool to room temperature, then chill for 4 hours or overnight.

( NOTES ) If you have an allergy to cinnamon please substitute with any other spice. Cardamon would be amazing here. Or just leave it out altogether.

Once chia has soaked the liquid and is a thick porridge consistency flavour with vanilla, cinnamon and maple to taste.

Any type of sugar syrup would work here be that agave, rice malt or coconut.

CASHEW CREAM: Combine the cashews, coconut cream in a highspeed blender and whiz on high until you have a creamy smooth

+ Serves 6 + Prep: 15 min. Chill: 4 hr.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

YUM. | CHERYL O’SHEA

CHAI SPICED PALEO VEGAN GRANOLA {

INGREDIENTS

}

1 cup buckwheat groats raw 1/2 cup shredded coconut 1 cup of mixed seeds (I used sunflower, pepitas, chia, linseed) 1/2 cup linseed meal 1/2 cup chopped nuts (cashew, almonds etc.) 1/4 cup oil (I used a mix of coconut, olive and macadamia) 1/4 cup maple syrup 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamon 1 tsp vanilla essence 1/4 cup goji berries

Keep the granola in an airtight container in your pantry for up to 3 weeks.

Preheat oven to 160ºC. In a baking dish add the buckwheat groats and place into the oven to toast for 10 minutes or until light brown and nutty flavoured.

{ NOTES } Buckwheat groats are available from health food stores and online.

Add the linseed meal, mixed seeds, chopped nuts, shredded coconut, grd cinnamon, ginger and cardamon and mix to combine.

Linseed meal is available from health food stores, online in major supermarkets.

Add the oil and maple syrup and toss until combined and evenly coated. Place in the preheated oven and toast for 30 minutes tossing regularly for even toasting.

The maple syrup can be replaced by apple syrup, honey or rice malt syrup.

Once toasted, remove from oven and cool in the baking dish, then add the goji berries and toss to combine.

+ Serves 4 – 6 + Prep: 5 min. Cook: 30 – 40 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

GREEN UP YOUR LIFESTYLE Recipes Steph Lowe, www.thenaturalnutritionist.com.au Photography Sarah Craven Photography

YUM. | STEPH LOWE

ZUCCHINI, MINT & FETA FRITTERS {

INGREDIENTS

}

FRITTER 2 eggs, free range 1 zucchini, grated 1 large handful mint, finely chopped juice of 1/2 lemon 1/4 cup feta, crumbled 1/4 cup coconut flour, sifted 2 tbsp psyllium dash of water black pepper, to taste cold-pressed extra virgin coconut oil, for frying TOPPINGS (PER PERSON) 2 slices smoked salmon 1/4 avocado, mashed 1 lemon wedge

fritters, adding a touch more coconut oil if required. If you are just serving one, you can store the batter in the fridge and fry fresh the next day.

Whisk the eggs in a large bowl and add zucchini, mint, lemon and feta. Add coconut flour and psyllium, combine well. Add the water only if your mixture needs help binding. Form medium balls, moulding each well with your hands.

Serve two fritters topped with smoked salmon, avocado, fresh lemon and a sprinkle of black pepper. Any leftovers will keep for a couple of days in the fridge. Enjoy.

Heat coconut oil in a large frypan, flatten the fritters and fry two at a time, flipping halfway with an egg-flip. Repeat for additional

+ Serves 3 + Prep: 10 min. Cook: 10 min.

GLUTEN FREE

NUT FREE

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

YUM. | STEPH LOWE

MATCHA GREEN TEA SMOOTHIE {

INGREDIENTS

}

1 cup water 1 tbsp chia seeds 1/2 avocado 1/2 cup organic coconut cream 1/2 cup frozen organic blueberries 2 cups spinach 1 tbsp cashew butter 1 tsp cinnamon 1 tsp matcha green tea powder 1 serve (30g) clean protein powder 1 tray ice

Add water and chia seeds to the blender and let sit for 5 minutes for the chia seeds to go to work. Add avo, coconut cream, blueberries, spinach, cashew butter and ice and blend well. Add cinnamon, matcha powder and protein powder and blend until thick but smooth. Pour into a glass or jar and enjoy. + Serves 1 + Prep: 10 min.

GLUTEN FREE

EGG FREE

DAIRY FREE

VEGAN

SOY FREE

SUGAR FREE

YUM. | STEPH LOWE

BROCCOLI & KALE SALAD {

INGREDIENTS

}

2 bunches of broccoli, rinsed well and drained 100g kale, rinsed well and drained 1 tbsp cold-pressed extra virgin coconut oil (we love Coconut Revolution) 1/2 cup flaked almonds 1/4 cup goji berries 1/2 large avocado, diced 1/4 cup extra virgin olive oil (EVOO) The juice of 1/2 lemon 1/4 tsp sea salt Goat’s feta to top, optional

Dice broccoli heads into small florets and cut the stems into bite size pieces. Lightly steam all and allow to cool in a large mixing bowl. Do this step in advance if you can.

Sprinkle with Goat’s feta and serve with your choice of protein.

Sauté kale in coconut oil until soft and add to the bowl. Do this step in advance if you can, it’s better when cool.

+ Serves: 3 – 4 +

Top with almonds, goji berries and avocado. DRESSING: Combine EVOO, lemon juice and salt in a small bowl.

GLUTEN FREE

EGG FREE

VEGAN

SOY FREE

SUGAR FREE

PRESERVATIVE

FREE

SWEET AND SPICE, HOW NICE Recipes Corry Altclass & Nicole Amdur, www.thegoodcakeco.com.au

YUM. | THE GOOD CAKE CO.

CHOCOLATE & BEETROOT MINI LOAVES {

INGREDIENTS

}

1/2 cup of puréed tinned beetroot (or fresh) 1 cup full cream coconut milk 1 tsp apple cider vinegar 3/4 cup raw sugar 1/4 cup olive oil 2 tsp vanilla extract or vanilla bean paste 1 cup plus 1 heaped tbsp of gluten-free flour 1/2 tsp xanthan gum 1 tsp bicarb soda (baking soda) 1/2 tsp baking powder 1/2 cup cocoa powder (or cacao) pinch salt

Add flour, xanthan gum, baking soda, baking powder, cocoa and salt to a sifter and slowly sift into the wet ingredients while mixing with a mixer. Beat until smooth.

Preheat oven to 180ºC. Grease a mini loaf tray that makes 8. Drain beetroot and purée in a blender. Measure out 1/2 cup and set aside (if you use fresh beetroot, you will need to peel and boil until soft then puree and cool before adding to the mix).

Pour batter into loaf tins and bake for 20 minutes or until inserted toothpick comes out clean. Rest then transfer to a cooling rack.

Whisk together the coconut milk and vinegar in a large bowl and set aside for 5 minutes. Add the sugar, oil, vanilla and 1/2 cup beetroot purée and whisk until foamy.

GLUTEN FREE

EGG FREE

DAIRY FREE

Once cooled, dust with icing sugar or cocoa or top with one of our icings. + Makes 8 + Prep: 20 min. Cook: 20 min.

NUT FREE

VEGAN

SOY FREE

YUM. | THE GOOD CAKE CO.

LIME GINGER & PARSNIP BUNDT CAKE WITH COCONUT LIME GLAZE {

INGREDIENTS

}

CAKE 2 ½ cups gluten-free flour 1¼ tsp xanthan gum 1¼ cups organic caster sugar (or coconut sugar or rapadura) 2 tsp baking powder 1/2 tsp bicarb soda (baking soda) pinch of salt 3 tsp fresh grated ginger (if you find ginger too strong reduce to 2 tsp) 1/2 tsp nutmeg powder juice of 1 lime (we like lime so we use 2) 3/4 cup olive oil 1/4 cup apple sauce 1/4 cup coconut milk 1½ cups grated parsnip (2 medium parsnips) 1½ cups grated carrot (2 medium carrots) ICING 1½ cups gluten-free icing sugar 1½ tbsp coconut milk 1 tbsp lime juice zest of half a lime

Preheat oven to 180 ºC.

The cake is ready if a toothpick inserted in the cake comes out clean.

Grease and flour a large bundt tin.

Let the cake cool in the tin for 10 minutes and then invert on a wire rack. Allow to cool.

Grate the parsnips and carrots and set aside. Grate the ginger and set aside. In a large mixing bowl sift the flour, xanthan gum, baking powder, bicarb soda, salt, sugar, fresh ginger and nutmeg. Mix until combined. Add in the olive oil, coconut milk, applesauce and lime juice. Mix until combined and then fold in the grated parsnips and carrots. Pour the mixture into the tin and bake in the oven for 50 minutes.

GLUTEN FREE

EGG FREE

DAIRY FREE

Now for the icing. In a small bowl, whisk together the coconut milk and lime juice, gradually adding in the icing sugar. Once it has reached a thick, yet still able to drizzle consistency pour onto the top of your cake. Sprinkle the top of the cake with finely grated lime zest. + Serves 12 + Prep: 20 min. Cook: 50 min.

NUT FREE

VEGAN

SOY FREE

YUM. | THE GOOD CAKE CO.

HUMMINGBIRD CAKE {

INGREDIENTS

}

1½ cups gluten-free flour 3/4 tsp xanthan gum 2½ tsp bicarb soda (baking soda) 1/2 tsp gluten-free baking powder 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1 cup firmly packed brown sugar 1/2 cup desiccated coconut 450g crushed pineapple (keep the liquid) 1 cup mashed banana 2 tbsp apple cider vinegar 3/4 cup olive oil vanilla bean tofutti icing 3/4 cup dairy-free margarine 1/4 cup tofutti (dairy-free cream cheese) 3 cups icing sugar 1 tsp vanilla bean paste

Stand cake for 5 – 10 minutes, then turn onto a wire rack to cool.

CAKE: Preheat oven to 180ºC. Grease and line a round baking tin with baking paper (between 18 – 20cm).

Top with vanilla bean tofutti icing. Drain pineapple over a bowl and press with a spoon to extract as much liquid as possible (otherwise, your cake will be too wet). Keep aside 1/4 cup of liquid.

VANILLA BEAN TOFUTTI ICING: Using a mixer, beat margarine,

Sift flour, xanthan gum, bicarb soda, baking powder, sugar and spices into a large bowl.

With the mixer on low, add sifted icing sugar until the vanilla icing reaches spreadable consistency. Store in the fridge.

Stir in drained pineapple, 1/4 cup of pineapple liquid, banana, apple cider vinegar, oil and coconut. Mix until combined.

+ Serves 12 + Prep: 20 min. Cook: 40-45 min.

vanilla and tofutti until smooth.

Pour mixture into baking tin and bake for 40 – 45 minutes or until inserted toothpick comes out clean.

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

YUM. | THE GOOD CAKE CO.

APPLE DOUGHNUT WITH LIME & CARDAMOM GLAZE {

INGREDIENTS

}

1¾ cups gluten-free flour 3/4 tsp xanthan gum 3/4 cup organic caster sugar 2 tsp bicarb soda (baking soda) 1 tsp cinnamon 3/4 tsp salt 3/4 cup full cream coconut milk 1/2 cup apple sauce 1/4 cup olive oil 1/4 cup apple cider vinegar 1 tsp vanilla extract or vanilla bean paste LIME AND CARDAMOM GLAZE 1/2 to 1 cup icing sugar 1/4 tsp cardamon 1 – 2 tbsp lime juice (to your taste) 2 – 5 tbsp hot water lime zest for decoration

Preheat oven to 180 ºC. Lightly grease doughnut pan. Sift flour, xanthan gum, caster sugar, bicarb soda, cinnamon and salt. Gently whisk.

The mixture at the top may have risen over the hole so, while still warm, carefully cut the excess dough away then place on clean baking paper as they can be a little sticky. Liberally pour over the icing and finish with grated lime zest.

Whisk together coconut milk, olive oil, apple cider vinegar, apple sauce and vanilla extract in another bowl. Slowly pour the dry mixture into the wet mix (or vice versa) and whisk until just combined. Do not over mix.

LIME AND CARDAMOM GLAZE: Sift icing sugar into small bowl. Add lime juice and cardamom. Add hot water and whisk by hand until mixture reaches pouring consistency. + Serves 6 + Prep: 15 min. Cook: 30 min.

Using a piping bag, evenly pipe the mixture into the doughnut tray. Bake for 12 minutes until the doughnut bounces back when carefully touched. Let the doughnuts sit for 5 minutes. Remove from the tray by carefully placing a butter knife in the side and gently lifting out.

GLUTEN FREE

EGG FREE

DAIRY FREE

NUT FREE

VEGAN

Let Them Eat Good Cake is available in print and digital editions. Purchase online at www.thegoodcakeco.com.au.

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